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    chili rice casserole


    Source of Recipe


    about.com

    Recipe Link: http://busycooks.about.com/od/meatlessentreerecipes/r/chilericecasser.htm

    List of Ingredients




    * 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, undrained
    * 2 cups shredded Monterey Jack cheese
    * Salt and pepper to taste

    Recipe



    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 and freeze, undercook rice by about 5 minutes. Combine all ingredients, using all of the cheese, and stir in 2 tablespoons 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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