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Chili Relleno Casserole

Trusted.Chef's picture
Ingredients
  Rice 2⁄3 Cup (10.67 tbs) (Uncooked)
  Uncooked rice 2⁄3 Cup (10.67 tbs)
  Tomato sauce 8 Ounce (1 Can)
  Green onion 1⁄4 Cup (4 tbs), sliced
  Garlic powder 3⁄4 Teaspoon
  Dried whole oregano 1 Teaspoon
  Canned fat free refried beans 16 Ounce (1 Can)
  Canned diced green chilies 10 Ounce, drained (1 Can)
  Diced green chilies 1 Can (10 oz), drained
  Reduced fat sharp cheddar cheese 3⁄4 Cup (12 tbs), shredded
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.
2) As per the directions on the package, cook the rice.
3) Combine together the onions, garlic powder, tomato sauce and oregano. Mix well and set aside.
4) Use cooking spray to coat a 1 ½-quart casserole dish.

MAKING
5) Mix together the rice and beans.
6) In the bottom of the prepared casserole dish, spread ½ of the bean-rice mixture.
7) Top with a layer of chopped chilies and ½ cup of shredded cheese.
8) Cover the layers with the remaining bean-rice mixture and pour tomato sauce all over the layers.
9) Bake in preheated oven for about 25 minutes.
10) Sprinkle the remaining shredded cheese all over and heat in the oven for another 5 minutes, till the cheese melts.

SERVING
11) Serve the casserole hot on a serving platter as a main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chili
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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