California Casserole

Lillian Russo

By
@Lilliancooks

This is a creamy, cheesy, rice and veggie casserole! Its a quick and easy dish! I'm posting it, showing the changes I made. This could be made with any combination of your favorite veggies and cheese. My family loved it!

This is a recipe from a cook known as Nativeprincess. The photo is my own.


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Rating:

Comments:

Serves:

6 - 8

Prep:

20 Min

Cook:

45 Min

Ingredients

2 c
vegetable broth
3/4 c
long grain rice - not minute rice
2 c
light sour cream
2 can(s)
(4oz. each) diced green chilies - mild
1/2 c
sliced green onions
1 tsp
dried oregano
1/2 tsp
kosher salt
1/4 tsp
fresh ground pepper
2 Tbsp
fresh chopped parsley - i used 1 tbls. parsley + 1 tbls. chives
1 small
zucchini - sliced thin
3
tomatoes - seeded, sliced, drained
4 c
grated monterey jack cheese - i used a combo of cheddar, mozzerella and parmesan

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
In a medium saucepan over high heat, bring veg broth to a boil. Add rice, reduce heat to low, cook covered until liquid is absorbed, about 20 - 40 minutes. Set aside.
3
In a medium bowl combine, sour cream, chilies, onions, oregano, salt, pepper, parsley and chives, if using them.
4
In a greased 2 qt. casserole, add half of the follwing ingredients in layers: rice, sour cream mixture, zucchini, tomatoes and cheese. Repeat, ending with cheese.
5
Bake, uncovered, until bubbly, about 45 minutes. Let stand 15 minutes to firm up, before serving.
6
Serve warm.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Other Tag: Quick & Easy