Cheesy Rice & Corn Casserole

What you need!

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

Make it!
HEAT oven to 375°F

1. MIX cream cheese spread and egg in large bowl until well blended.  Stir in rice, corn, 3/4 cup shredded cheese and cilantro.
2. POUR into greased 1 1/2-qt. casserole; top with remaining shredded cheese
3. BAKE 20 to 25 min. or until the casserole is heated through and cheese is melted