Recipe - Mexican Cheese-Rice Casserole

2 cup Rice; cooked
1 One half cup Cheddar cheese; shredded
16 ounce Creamed corn
2/3 cup Sour cream
One half cup Green onion; thinly cut or sliced up
4 ounce Green chile; drained and
chopped
2 tablespoon Cilantro; minced
One half teaspoon Salt
1/8 teaspoon Cayenne

1. Preheat the oven to 400.

2. IN a large bowl, combine all ingredients.

3. Transfer the mixture to a lightly oiled, 1 One half quart casserole. AT this
point the casserole can be stored in the refrigerator, tightly covered for
up to 24 hours.

4. Bake the casserole uncovered for 35 to 40 minutes.

Recipe by: Readers Digest Cook Now, Serve Later, 1989

Posted to MCRecipe Digest V1 #1024 by njwwb njwwb@ibm.net on Jan 20,
1998