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Full Online Book HomeLearning KitchenCasseroles - Rice Green Chile Cheese And Rice Bake
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Casseroles - Rice Green Chile Cheese And Rice Bake Post by :simonmoon Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1978

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Casseroles - Rice Green Chile Cheese And Rice Bake

8 oz. Monterey Jack cheese
2 cups sour cream
4 oz. canned chopped green chilis
4 cups cooked rice
Salt and pepper to taste
1/2 cup grated Cheddar cheese


Preheat oven to 350° F. and grease a 2-qt. casserole.

Cut Monterey Jack cheese into strips.

Mix sour cream and green chilis together in a small bowl.

Alternate layers of rice, Monterey Jack cheese and sour cream in a greased 2-qt. casserole pan.

Bake for 30 minutes.

After 15 minutes of baking, sprinkle top of casserole with grated Cheddar cheese.
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3 tbsp vegetable oil 1 rib celery -- chopped 1 large onion -- chopped 1 cup white rice -- I used basmati 1 4-1/2 oz pkt TVP chunks -- "beef" flavor 1 cup vegetable stock 2 16 oz cans chopped tomatoes 1 tbsp soy sauce salt and pepper -- to taste 1 tsp chili powder 1 tsp mixed herbs* Preheat oven to 325 degrees F and lightly grease a casserole dish. Heat the oil in a saucepan and saute the celery and onion until just tender. Add the rice and TVP chunks*, and stir for a few minutes until the chunks
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2 cups MJB Quick Brown Rice 3 cups shredded carrots 2 cups (8 0z.) shredded sharp Cheddar cheese 3 eggs, beaten 3/4 cup milk 1 tea. salt 1/4 tea. pepper 2 Tbl. minced onion Cook brown rice according to pkg. directions. Reserve 1/2 cup cheese; combine remaining cheese with cooked rice and other ingred. Turn into buttered 8-inch casserole dish. Bake at 350 F, 25 minutes. Top with reserved cheese and sprinkle with paprika, if desired. Return to oven for 5 min. tomelt cheese. Serves 4 to 6.
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