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Rice And Chili Cheese Casserole

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Ingredients
  Onion 1 Large, finely chopped
  Butter/Margarine 2 Tablespoon
  Tomatoes 13 Ounce, drained (1 Can)
  Canned peeled green chilies 4 Ounce, diced (1 Can)
  Salt To Taste
  Flour 1 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Light cream 1 Cup (16 tbs)
  Rice 1 1⁄2 Cup (24 tbs), boiled or steamed until tender
  Jack cheese 1⁄2 Pound, sliced
Directions

Saute" onion in the 2 tablespoons butter until lightly browned.
Add tomatoes and chilies.
Season with salt, and cool.
For the sauce, stir flour into the 1 tablespoon melted butter; gradually add cream and cook, stirring until thickened.
Cool and combine with the tomato mixture.
Add cooked rice.
Mix together lightly and pour into a greased 3-quart casserole.
Top with sliced cheese.
Bake, uncovered, in a moderate oven (350°) until heated through and cheese melts.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
8

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