Chili Rice Casserole

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      Chili Rice Casserole
      3 cups cooked white rice
      1-1/2 cups sour cream
      1/2 cup milk
      2 eggs, beaten
      4-oz can chopped green chilies or jalapenos, un-drained
      2 cups shredded Monterey Jack cheese
      Salt and pepper to taste
      Preheat oven to 350 degrees F. Mix rice, sour cream, milk, eggs, chilies, 1-1/2 cups cheese, and salt and pepper to taste in large bowl. Pour into greased 2 quart glass casserole dish and sprinkle with remaining cheese.

      Bake at 350 degrees F for 40-45 minutes until set.
      To make ahead and freeze, undercook rice by about 5 minutes. Combine all ingredients, using all of the cheese, and stir in 2 tbs cornstarch, then cool in refrigerator until cold. Wrap thoroughly, label, and freeze up to 3 months.

      To thaw and reheat, thaw casserole overnight in refrigerator, stir well and bake at 350 degrees F for 55-65 minutes until set and top is golden brown. Serves 6.

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