Mexican Rice And Cheese Casserole
7 Sep 2010
|Sour cream||3 Cup (48 tbs)|
|Canned diced green chili peppers||8 Ounce (2 Cans, 4 Ounce Each)|
|Worcestershire sauce||1 Teaspoon (Or To Taste)|
|Long grain rice||4 Cup (64 tbs), cooked|
|Sharp cheddar cheese||1 1⁄4 Pound, grated|
Preheat oven to 350° F.
Combine all ingredients thoroughly, reserving 1/2 cup cheese for topping.
Place in an 8- or 9-inch casserole and bake until cheese is browned and bubbly.
Mexican Rice And Cheese Casserole Recipe