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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe in a casserole cookbook by James Villas and made some changes to suit my tastes. This makes a great potluck or buffet dish. Ingredients:
2 1/2 cups cooked white rice |
6 ounces sharp cheddar cheese, shredded |
1 cup ricotta cheese |
1 cup sour cream |
2 -3 cloves garlic, minced |
salt and black pepper, to taste |
1 (10 ounce) package frozen chopped spinach, thawed |
1 medium bell pepper, seeded and chopped |
1 (4 ounce) can chopped green chilies |
4 green onions, chopped (white and some of the green) |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter a 2-quart baking dish and set aside.
3. In a large bowl, combine the rice, 3/4 of the cheddar cheese, ricotta, sour cream, garlic, salt, and pepper.
4. Mix until well blended.
5. Add the spinach, bell pepper, chiles, and green onions.
6. Mix until well blended.
7. Transfer to prepared baking dish.
8. Sprinkle the remaining cheddar cheese over the top and bake until golden, about 30 minutes.
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