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    Rice and Green Chili Cheese Bake


    Source of Recipe


    From the kitchen of Margaret (Perry) Rupnow

    List of Ingredients




    1 cup uncooked rice
    3 medium zucchini thinly sliced
    1 (7 1/2 ounce) can coarsely chopped green chili
    12 ounces grated Jack cheese
    1 large tomato peeled and thinly sliced
    salt to taste
    2 cups sour cream
    1 teaspoon oregano
    1 teaspoon garlic salt
    1/4 cup chopped green onion
    1/4 cup chopped green pepper
    2 tablespoons chopped parsley

    Recipe



    Cook rice according to package directions. Cook zucchini in a small amount of water until crisp. Drain and set aside.

    In a three-quart buttered casserole place cooked rice, cover with chopped chilies. Sprinkle with 1/2 of the cheese, arrange zucchini over cheese, add tomato slices, sprinkle with salt.

    Combine sour cream, oregano, garlic salt, green pepper and onions. Spoon evenly over tomato layer. Scatter remaining cheese over all.

    Bake covered at 350° for 45 to 50 minutes or until heated through. Sprinkle with parsley and serve.

    Nana's Note: This recipe freezes well for later serving.

    Sherry in Missouri
    Sounds Good to Me!




 

 

 

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