Mon­terey Casse­role

Just Cross Stitch - - Recipes & Memories -

1 cup cooked rice

1 (7-ounce) can green chilies, sliced

1 pound Mon­terey jack cheese

3 medium zuc­chini

1 large tomato, sliced

2 cups sour cream

1 tea­spoon oregano

1 tea­spoon salt

2 ta­ble­spoons chopped green pep­pers

2 ta­ble­spoons chopped green onions

1 ta­ble­spoon chopped pars­ley

Pre­heat oven to 350 de­grees. Place rice in but­tered casse­role dish. Cover with chilies and strips of cheese, re­serv­ing some cheese for top­ping. Cover chilies and cheese with zuc­chini and tomato slices. Mix sour cream with sea­son­ings and re­main­ing in­gre­di­ents. Pour mix­ture over all. Grate re­served cheese on top of mix­ture. Bake for 30 min­utes. Serves 8 to 10.

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