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Rice and Sour Cream Casserole Recipe - Casseroles, Mexican, Rice/grains, Vegetarian Cookbook

Rice and Sour Cream Casserole

Holiday In Wales Recipe

Title:
Rice and Sour Cream Casserole
Categories:
Casseroles, Mexican, Rice/grains, Vegetarian
Yield:
4 servings

?gt;?strong>Cookbooks?gt;?strong>Cookbooks in English Author(s): Shayne and Lee Fischer Vegetarian Mexican Recipes Cookbook Perfect for our active lifestyles and healthy food choices, this cookbook contains easy to make Mexican recipes that are both nutritious and aesthetically beautiful. There is no meat, poultry or fish contained in any of the dishes and they®e the wide variety of recipes ranging from breakfast to beverages. A book you'll reach for again and again, especially when weight watching.

Holiday Wales Ingredients

  • 3/4 lb Monterey Jack Cheese
  • 3 c Cooked Rice
  • 3 c Dairy Sour Cream
  • 1
  • Salt & Pepper To Taste
  • 2 cn Diced Green Chiles
  • 1/2 c Grated Cheddar, Garnish

?gt;?strong>Cookbooks?gt;?strong>Cookbooks in English Author(s): Victoria Wise The Vegi Mexican Cookbook. Mexican recipes. Vegetarian cooking is made easy, nutritious and elegant with this fine cookbook. Begin with a Chiles Con Queso served with your own homemade flour tortilla chips. You can also dip them on the best Guacamole recipe. Then bring out the Chiles Rellenos With Ancho Chilies and Cherry Tomato Salsa and Braised Greens With Black Olives and Capers, both colorful and nutritious. Finally, treat yourself to Sweet Nut Tamales with Strawberry Mango Sauce or an assortment of Fruit Ices. color pictures here, an extended glossary of ingredients, and simple, read recipes that bring Mexican cuisine to your vegetarian table.

Cottage Holiday In Wales Directions

  1. Cut Jack Cheese into strips about 1/8" thick.
  2. Thoroughly mix sour cream and chiles.
  3. Butter a 1-1/2 quart casserole.
  4. Season rice with salt and pepper.
  5. Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top.
  6. Bake in 350øF oven for about 30 minutes.
  7. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.
  8. I have been told this dish should be illegal, it is so good.
  9. From: Syd's Cookbook.

      Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender.
    1. Drain.
    2. Saute carrots and onions in 4 Tbsp butter until tender.
    3. Remove from heat, 2 cup stuffing cubes, soup, and sour cream.
    4. Gently stir in zucchini.
    5. Turn into a casserole dish.
    6. Melt remaining butter and combine with remaining stuffing cubes.
    7. Toss lightly and spoon onto top of casserole. 40 minutes at 350 degrees. 8.

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