Chili Rice Casserole

Britesea

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This is a nice dinner custard... You can also assemble it and freeze for later use.

Ingredients:
3 cups cooked rice (white is usual, but you can use brown)
1 1/2 cups sour cream
1/2 cup milk
2 eggs, beaten
4 oz chopped green chilies or jalapenos, undrained (depending on your need for heat)
2 cups shredded Monterey Jack cheese, divided (1 1/2 cups + 1/2 cup)
salt and pepper to taste

Preheat oven to 350F, grease a 2 quart casserole (I use an 8" square pan)
Mix the sour cream, milk, eggs, chilies, 1 1/2 cups cheese, salt and pepper. Add to the rice and pour into the casserole dish. Sprinkle with 1/2 cup cheese and bake for 40-45 minutes until set and the top is golden brown.

If you want to freeze this for later:
undercook the rice by about 5 minutes. Combine all of the ingredients, using all of the cheese, and stir in 2 tablespoons of cornstarch. Cool in refrigerator until cold. Wrap well and store for up to 3 months. To cook: thaw casserole overnight in refrigerator, stir well and bake at 350F for 55-65 minutes until set and top is golden brown.
 

Denim Deb

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Sounds yummy. I'll have to try it.
 

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