Mexican Cheese-Rice Casserole

Recipe Ingredients

2 cups	320g / 11oz	Rice - cooked
1 1/2 cups	219g / 7.7oz	Cheddar cheese - shredded
16 oz	454g	Creamed corn
2/3 cup	157ml	Sour cream
1/2 cup	31g / 1.1oz	Green onion - thinly sliced
4 oz	113g	Green chile - drained and chopped
2 tablespoons	30ml	Cilantro - minced
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cayenne

Recipe Instructions

1. Preheat the oven to 400.

2. IN a large bowl, combine all ingredients.

3. Transfer the mixture to a lightly oiled, 1 1/2 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.

Source:
Readers Digest Cook Now, Serve Later, 1989

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