rice casserole
The rice can be instant rice or made from regular rice. The Ortega brand chile peppers can be replaced by any brand available.
3 C cooked rice
1/2 pint sour cream
1 can cream of chicken soup
1 C grated sharp cheddar cheese
1 small can diced (Ortega) chile pepper
(sauce) 3 tbsp butter
(sauce) 3 tbsp flour
(sauce) 1/2 tsp salt
(sauce) dash of pepper
(sauce) 1 1/2 C milk
(sauce) 1/2 C cheddar cheese
1. Preheat the oven to 350.
2. Prepare the rice according to directions.
3. Combine the 3 cups cooked rice, sour cream, cream of chicken soup, cheese, and chile pepper and pour into a casserole dish.
4. Bake the rice casserole in the oven for 30 minutes.
5. While the casserole is cooking melt the butter or margarine in a sauce pan over medium-high heat.
6. Blend 3 tablespoons of flour in with the butter to form a roux. Add the salt and a dash of pepper.
7. Add the milk and cook, stirring constantly, until thickened and smooth.
8. Add 1/2 cup shredded sharp cheddar cheese and stir until melted. Makes about 1 3/4 cups sauce.
9. Serve the rice casserole with the cheese sauce.
Comments
