California Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 12 |
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Very yummy side dish. A dear lady used to bring this to work for pot-lucks and everyone loved it. You could easily cut this recipe in half. (Cooking time is based on using a slow cooker!) Ingredients:
1/4 cup butter |
1 cup finely chopped onion |
4 cups cooked white rice |
2 cups sour cream |
1 cup cream-style cottage cheese |
1 large bay leaf (finely crushed) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 (4 ounce) cans chopped green chilies, drained |
2 cups grated cheddar cheese |
1 tablespoon dried parsley |
Directions:
1. Melt butter in skillet and saute onion until golden brown.
2. In a large mixing bowl mix all the ingredients together.
3. Transfer to a crockpot at low setting for 4 hours. OR put in a lightly greased 2 quart shallow baking dish in preheated oven at 375 degrees uncovered for about 25 minutes or until bubbly and hot.
4. * Note: to prepare 4 cups fluffy white rice, bring 2 1/2 cups cold water to boiling in a large saucepan. Add 1 cup converted rice and 1 tsp salt. Cover tightly and cook over low heat until water is absorbed, about 25-35 minutes.
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