California Casserole
California Casserole recipe
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
onions
chopped |
|
| 4 | cups |
rice
cooked, white |
|
| 2 | cups |
sour cream
dairy |
|
| 1 | cup |
cottage cheese
|
*
|
| 1 | large |
bay leaves
crumbled |
*
|
| ½ | teaspoon |
salt
optional |
|
| ⅛ | teaspoon |
black pepper
|
|
| 3 | cans |
green chili peppers
halved |
*
|
| 2 | cups |
cheddar cheese, very old, sharp
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
onions
chopped |
|
| 946 | ml |
rice
cooked, white |
|
| 473 | ml |
sour cream
dairy |
|
| 237 | ml |
cottage cheese
|
*
|
| 1 | large |
bay leaves
crumbled |
*
|
| 2.5 | ml |
salt
optional |
|
| 0.6 | ml |
black pepper
|
|
| 3 | cans |
green chili peppers
halved |
*
|
| 473 | ml |
cheddar cheese, very old, sharp
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Lightly grease a 12x8x2 inch baking dish (2-quart).
In hot butter in large skillet, sauté onion until golden about 5 minutes.
Remove from heat; stir in hot rice, sour cream, cottage cheese, bay leaf, salt (optional), and pepper; toss lightly to mix well.
Layer half the rice mixture in bottom of baking dish, then half of chilies; sprinkle with half of cheddar cheese; repeat.
Bake, uncovered, 25 minutes, or until bubbly and hot.
Sprinkle with chopped parsley.
