| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sour Cream |
| 1 |
|
Green Chilies, Chopped |
| 4 |
|
Oz |
| 3 |
c |
Rice, WhiteCooked |
| 12 |
oz |
Monterey Jack Cheese |
| 1/2 |
c |
Cheddar Cheese, Shredded |
INSTRUCTIONS
Assemble this ahead of time, refrigerate and then bake shortly before
serving. 1-Cut Jack cheese into strips. Mix real sour cream with
drained and chopped chilies. Layer one cup of rice, half of the sour
cream mixture and half the cheese strips in greased 1 1/2-quart
casserole dish. Repeat layers. Cover with remaining rice. 2-Bake,
uncovered, in 325 degree oven until bubbly; about 30 minutes. Sprinkle
with cheddar cheese. Return to oven and continue baking only until
cheese melts. Jo Anne Merrill Recipe By : Jo Anne Merrill File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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