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Mexican Cheese Rice Casserole
Ingredients
- 2 c. Rice, cooked
- 1 1/2 c. Cheddar cheese, shredded
- 16 ounce Creamed corn
- 2/3 c. Lowfat sour cream
- 1/2 c. Green onion, thinly sliced
- 4 ounce Green chile, liquid removed and minced
- 2 Tbsp. Cilantro, chopped
- 1/2 tsp Salt
- 1/8 tsp Cayenne
Directions
- 1. Preheat the oven to 400.
- 2. IN a large bowl, combine all ingredients.
- 3. Transfer the mix to a lightly oiled, 1 1/2 qt casserole. AT this point the casserole can be stored in the refrigerator, tightly covered for up to 24 hrs.
- 4. Bake the casserole uncovered for 35 to 40 min.
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