Green Chile Rice Casserole by Dinners at Your Door

Wednesday, November 23, 2005


1 cup rice (uncooked) or 2 cups rice (cooked)
16 oz sour cream
2 cans cream soupe (celery, chicken, etc.)
7 oz green chiles (2 cans)
3/4 lb Monterey Jack cheese
1/2 lb longhorn cheese


  • Cook rice, drain and cool.
  • Mix rice, sour cream and soup.
  • Butter glass dish.
  • Layer rice, chiles, and monterey jack cheese or mix.
  • Top with yellow cheese.
  • Bake 30 minutes to an hour at 350 degrees or until bubbly.