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Rice And Chili Cheese Casserole Recipe
|Onion||1 Large, finely chopped|
|Tomatoes||13 Ounce, drained (1 Can)|
|Canned peeled green chilies||4 Ounce, diced (1 Can)|
|Butter/Margarine||1 Tablespoon, melted|
|Light cream||1 Cup (16 tbs)|
|Rice||1 1⁄2 Cup (24 tbs), boiled or steamed until tender|
|Jack cheese||1⁄2 Pound, sliced|
Calories 398 Calories from Fat 195
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 13.8 g68.9%
Trans Fat 0 g
Cholesterol 75.4 mg
Sodium 301.2 mg12.5%
Total Carbohydrates 36 g12.1%
Dietary Fiber 2 g7.8%
Sugars 2.9 g
Protein 11 g22.6%
Vitamin A 22.9% Vitamin C 22.9%
Calcium 25.1% Iron 4.3%
*Based on a 2000 Calorie diet
Add tomatoes and chilies.
Season with salt, and cool.
For the sauce, stir flour into the 1 tablespoon melted butter; gradually add cream and cook, stirring until thickened.
Cool and combine with the tomato mixture.
Add cooked rice.
Mix together lightly and pour into a greased 3-quart casserole.
Top with sliced cheese.
Bake, uncovered, in a moderate oven (350°) until heated through and cheese melts.
Makes 8 servings.