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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This may be easily halved or doubled and may be assembled early in the day, refrigerated and baked later. Allow more baking time if casserole is chilled. Ingredients:
3 cups sour cream |
2 (4 ounce) cans chopped mild green chilies |
4 cups cooked rice |
2 1/2 cups grated monterey jack cheese (8 ounces) |
2 1/2 cups grated cheddar cheese (8 ounces) |
salt and pepper |
Directions:
1. Mix together sour cream and chiles and set aside.
2. Toss cheeses together.
3. Butter a 1 1/2 quart casserole dish.
4. Put half of rice in casserole, spread half of sour cream mixture on rice, top with half of cheeses and sprinkle with salt and pepper.
5. Repeat these layers a second time.
6. Cover casserole and bake for 25 minutes at 375 degrees.
7. Remove cover and bake for an additional 10 minutes, or until bubbly.
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