These cold days and nights are keeping us in the mood for comfort food straight out of the oven. It warms our kitchen and tummy, and helps us settle down for a long
winters nap night sleep.
Green Chile and Rice Casserole | AllRecipes.com
This casserole reminds us of one we’ve done before – The South of the Border Casserole. We LOVE that casserole and this one is just as delicious, but a little easier to prepare. And it has a teeny twist – wild rice! This is a wonderful side dish to any meat and would be a great addition to a potluck dinner or a church supper for Cindy’s country cousins.
Go check your pantry….you just may have these on hand!
Spread half of the prepared package of wild rice in a baking dish.
If you have a cute pair of nugget hands, get them to add the sour cream and green chiles together. If not, I guess your hands will do the trick.
Tell the nugget hands to mix the ingredients well.
Spread half of the sour cream mixture over the rice.
Layer on cheese, the remaining rice and then the remaining sour cream
Add the remaining cheese and bake until golden, bubbly and calling your name.
Dishes like this make winter and the cold nights worth it!
Here’s the recipe
1 (6 ounce) package dry instant long grain and wild rice mix
1 (8 ounce) container sour cream
1 (4 ounce) can chopped green chiles, drained (we ALWAYS add AT LEAST another can)
1 (16 ounce) package shredded Cheddar cheese (or shred your own. Tastes better and it’s cheaper!)
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
Prepare the instant long grain and wild rice mix according to package directions.
Spread 1/2 the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 the sour cream mixture over rice, and top with 1/2 the cheese. Repeat the layers.
Bake 25 minutes in the preheated oven, or until bubbly.
Nom. nom. nom.