California Casserole

Lillian Russo


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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6 - 8


20 Min


45 Min


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
tomatoes - seeded, sliced, drained
4 c
grated monterey jack cheese - i used a combo of cheddar, mozzerella and parmesan

Directions Step-By-Step

Preheat oven to 350 degrees.
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.
In a medium bowl combine, sour cream, chilies, onions, oregano, salt, pepper, parsley and chives, if using them.
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.
Bake, uncovered, until bubbly, about 45 minutes. Let stand 15 minutes to firm up, before serving.
Serve warm.

About this Recipe

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