Rice and Sour Cream Casserole

chef.jackson's picture

Sep. 21, 2011

Ingredients

Monterey jack cheese/Munster cheese 6 Ounce , cut into thin strips
Sour cream 6 Ounce (1 Small Carton)
Canned green chilies 4 Ounce (1 Can)
Rice 1 1/2 Cup (24 tbs) , cooked
Salt To Taste
Pepper To Taste
Cheddar cheese 1/4 Cup (4 tbs) , grated

Directions

GETTING READY

1) Preheat the oven to 350° F .

MAKING

2) In a bowl, combine the sour cream, chopped chilies, salt and pepper together.

3) In a buttered casserole, place a layer of cooked rice, then the sour-cream mixture and cheese strips.

4) Repeat the layers until the casserole is full and finish with rice on top.

5) Bake in the preheated oven for 30 minutes.

6) Sprinkle with the grated Cheddar cheese on top and return the casserole into the hot oven, until the cheese is melted.

SERVING

7) Serve the Rice and Sour Cream Casserole immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 362Calories from Fat 140

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 383 mg15.96%

Total Carbohydrates 39 g13%

Dietary Fiber %

Sugars 1 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet