| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
California |
Cheese/eggs, Casseroles |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Onion; chopped |
| 4 |
c |
White rice; freshly cooked |
| 2 |
c |
Dairy sour cream |
| 1 |
c |
Creamed cottage cheese |
| 1 |
lg |
Bay leaf; crumbled |
| 1/2 |
ts |
Salt; optional |
| 1/8 |
ts |
Pepper |
| 3 |
cn |
(4 oz each) green chilies drained, halved lengthwise leaving seeds |
| 2 |
c |
Sharp natural cheddar cheese grated |
|
|
Parsley; chopped |
INSTRUCTIONS
Preheat oven to 375 degrees F. Lightly grease a 12 x 8 x 2-inch baking
dish (2-quart). In hot butter in large skillet, saute onion until golden
about 5 minutes. Remove from heat; stir in hot rice, sour cream, cottage
cheese, bay leaf, salt (optional), and pepper; toss lightly to mix well.
Layer half the rice mixture in bottom of baking dish, then half of chilies;
sprinkle with half of Cheddar cheese; repeat.
Bake, uncovered, 25 minutes, or until bubbly and hot. Sprinkle with chopped
parsley. Source: McCall's Book of Wonderful One-Dish Meals.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@sjc.com
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