Green Chile and Rice Casserole66 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“Just in time for Christmas! I have NEVER served this in 25 years without raves or requests for the recipe. Note: the sour cream and cheese can be lowfat if you wish.” - by pcur
Original recipe yields 8 servings
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
- Prepare the instant long grain and wild rice mix according to package directions.
- Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
- Bake 25 minutes in the preheated oven, or until bubbly.
Amount Per Serving (8 total)
- 342 cal
- 24.7 g
- 13.8 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"One of my favorite potluck dishes for 30 years! I make a pot (3 cups) of plain white rice, and then mix all together. I usually stir in a little garlic and onion powder, and salt and pepper to taste..." See more."
"I'm so glad I came across this recipe. I made it last night with Ronaldo's Beef Carnitas. You can have it as a side or put it right in the tortilla with the meat. I used a package of Uncle Bens Wil..." See mored Rice. Make sure you cook it with the seasoning packet. I reduced the amount of sour cream to 1/2 cup, the cheese to 1 cup and didn't drain the green chiles. I didn't bother layering, just mixed it all up in a bowl and poured into my pan. Yummy. I think you could really soup this up by adding sliced olives, mushrooms, sauteed onions, etc. You could even add some diced chicken and make it a meal. Very versatile."
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