Rice And Chili Cheese Casserole
|Onion||1 Large, finely chopped|
|Tomatoes||13 Ounce, drained (1 Can)|
|Canned peeled green chilies||4 Ounce, diced (1 Can)|
|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|
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.