| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Casseroles, Mexican, Rice |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Rice; cooked |
| 1 1/2 |
c |
Cheddar cheese; shredded |
| 16 |
oz |
Creamed corn |
| 2/3 |
c |
Sour cream |
| 1/2 |
c |
Green onion; thinly sliced |
| 4 |
oz |
Green chile; drained and chopped |
| 2 |
tb |
Cilantro; minced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne |
INSTRUCTIONS
1. Preheat the oven to 400.
2. IN a large bowl, combine all ingredients.
3. Transfer the mixture to a lightly oiled, 1 1/2 quart casserole. AT this
point the casserole can be stored in the refrigerator, tightly covered for
up to 24 hours.
4. Bake the casserole uncovered for 35 to 40 minutes.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20,
1998
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