- This topic has 1 reply, 1 voice, and was last updated November 21, 2014 at 8:27 pm by .
- November 21, 2014 at 8:27 pm #349263
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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