Green Chile Cheese-Rice Casserole
Mild green chiles add great Southwestern flavor to this rich and creamy rice, spinach and cheese casserole.
1 tablespoon butter or margarine
1 small onion, chopped
4 cups cooked white rice
2 cups shredded sharp cheddar cheese - divided use
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups sour cream
3 (4-ounce) cans ORTEGA Diced Green Chiles
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
- Preheat oven to 375°F (190°C). Lightly grease 2-quart casserole.
- Melt butter in large skillet. Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles and evaporated milk. Spoon into prepared casserole.
- Bake for 45 to 50 minutes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted. Season with salt and ground black pepper.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.