| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Casseroles, Mexican, Vegetarian, Rice |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onion, chopped |
| 4 |
tb |
Butter |
| 4 |
c |
Rice, cooked |
| 2 |
c |
Sour cream |
| 1 |
c |
Cottage cheese |
| 1 |
|
Bay leaf, crumbled |
|
|
Salt & Pepper, to taste |
| 16 |
oz |
Whole green chilis (canned) |
| 2 |
c |
Grated cheddar |
INSTRUCTIONS
Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay
leaf, salt & pepper. Mix well. In greased cassarole dish, put a layer of
rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup
cheddar. Repeat (save 1/3 C cheddar) ending with a layer of rice. Bake for
25 min in 375F oven. Top with remaining cheese, and bake 10 more minutes
Source: US Bi-cenntennial commemmorative cookbook Governor Ronald Reagan,
California
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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