The Pioneer Woman Tasty Kitchen
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Corrales Casserole

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Level: Easy

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Description

There aren’t a ton of recipes I have that I can say are “family recipes” in the sense that they’ve been passed from generation to generation. This, however, is one of those recipes. My Grandma Lou made this whenever she’d host our family at my grandparents’ home in Albuquerque, New Mexico. She and my Grandpa actually lived in a sort of “village” in Albuquerque called Corrales. Hence the name: Corrales Casserole.

Ingredients

  • 4 Tablespoons Unsalted Butter
  • 1  White Onion, Chopped
  • 2 cans (8 Oz. Size) Diced Green Chiles, A Mix Of Hot And Mild
  • 6 cups Cooked White Rice
  • 16 ounces, weight Cottage Cheese
  • 16 ounces, weight Sour Cream
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 4  Green Onions, Chopped, Divided
  • 1-½ cup Shredded Colby-jack Cheese, Divided

Preparation

Preheat oven to 375ºF.

Melt butter in a skillet over medium-high heat. Add white onion and sauté until onions are tender, about 8 minutes, stirring occasionally. Add green chiles (including the juice) to the skillet. Stir and cook another 5 minutes. Remove from heat and allow to cool slightly.

In a large bowl, break up cooked rice with your hands so there are no large clumps. Add onions and chiles, cottage cheese, sour cream, salt, freshly ground black pepper, 3/4 of the green onions, and 1 cup Colby Jack cheese. Stir to combine (use your hands if you need to).

Spray a large baking dish with cooking spray. Pour in the rice mixture, smooth out the top, and top with remaining cheese. (See note below.)

Bake, uncovered, at 375ºF for 30 minutes. Garnish with remaining green onions.

Notes:
1. Rice can be cooked and stored in an airtight container in the fridge for up to 2 days before making the casserole.
2. Make ahead: At this point, you could cover the casserole and store in the fridge (up to 1 day ahead) until you’re ready to cook it. Remove it from the fridge about 20 minutes before baking, and bake as directed above.

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