Green Chile and Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish. Ingredients:
1 (6 ounce) package dry instant long grain and wild rice mix |
1 (8 ounce) container sour cream |
1 (4 ounce) can chopped green chiles, drained |
1 (16 ounce) package shredded cheddar cheese |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
2. Prepare the instant long grain and wild rice mix according to package directions.
3. Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
4. Bake 25 minutes in the preheated oven, or until bubbly.
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