"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cheesy Rice & Corn Casserole Recipe

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This recipe for Cheesy Rice & Corn Casserole, by , is from The Schon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Hills

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Philadelphia chive & onion spreadable cream cheese
1 egg; slightly beaten
2 cups cooked Minute Rice
1 can (12 fluid ounce/ 341 ml.) Whole kernel corn; drained
1 cup Kraft Tex Mex shredded cheese

Directions:
Directions:
Preheat oven to 375 degrees.
Mix cream cheese spread & egg in large bowl until well blended. Stir in rice, corn & 3/4 cup of the cheese.
Pour mixture into greased 1 litre baking dish.
Sprinkle with remaining 1/4 cup shredded cheese.
Bake 20 to 25 min. or until cheese on top is melted & lightly browned.

 

 

 

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