Cheesy Rice & Corn Casserole

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 egg
• 2 cups hot cooked long-grain white rice
• 1 can (15-1/4 oz.) corn with red and green bell peppers, drained
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 2 Tbsp. chopped fresh cilantro

1. Heat oven to 375F.
2. Mix cream cheese spread and egg in large bowl until blended.
3. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
4. Spoon into 1-1/2-qt.
5. casserole sprayed with cooking spray; top with remaining shredded cheese.
6. Bake 20 to 25 min.
7. or until is casserole is heated through and shredded cheese is melted.

philadelphia, egg, white rice, corn with, four cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/cheesy-rice-corn-casserole-76138.aspx (may not work)