This is a savory casserole that is healthy, too. Great for a winter weeknight, although now that I think about it, it is equally good in the warmer months when it can be made with fresh corn and cilantro. -Ellen
1 lb bulk pork or turkey sausage, crumbled and cooked
1/2 of a 8oz container of Chive and Onion Cream Cheese Spread
1/3 cup liquid egg whites (you can use two whole eggs, lightly beaten, instead, if you choose)
2 cups cooked brown rice (I use Minute Rice Brown Rice when I am in a hurry)
1 can of corn with red and green bell peppers, drained
1 cup Mexican style shredded cheese, divided
2 Teaspoons dried cilantro or 2 Tablespoons chopped fresh cilantro
Preheat oven to 375 degrees. Mix cream cheese spread and egg whites in a large bowl until well blended, a wire whisk works best. Stir in rice, corn, 3/4 cup of the shredded cheese, sausage and cilantro.
Pour mixture into a greased 3 quart baking dish. Sprinkle with remaining 1/4 cup shredded cheese. Bake for 20 to 25 minutes or until cheese on top is melted and lightly browned.