This super simple five ingredient casserole recipe takes just minutes to put together. Or you can assemble it and freeze for later use.
Prep Time: 15 minutes
Cook Time: 55 minutes
Ingredients:
- 3 cups cooked white rice
- 1-1/4 cups sour cream
- 2 eggs, beaten
- 4 oz. can chopped green chilies or jalapenos, undrained
- 2 cups shredded Monterey Jack cheese
Preparation:
Preheat oven to 350 degrees F. Mix rice, milk, eggs, chilies and 1-1/2 cups cheese in large bowl. Pour into greased 2 quart glass casserole dish and sprinkle with remaining cheese. Bake at 350 degrees F for 50-60 minutes until set.
To make and freeze, undercook rice by about 5 minutes. Combine all ingredients, using all of the cheese, and stir in 2 tablespoons cornstarch, then cool in refrigerator until cold. Wrap thoroughly, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, stir well and bake at 350 degrees F for 60-75 minutes until set and top is golden brown.
Serves 6
