The Pioneer Woman Tasty Kitchen
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Toni Hill’s Rice Casserole

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Prep:

Cook:

Level: Easy

System:

6

Description

Toni gave me this recipe almost 20 years ago. I have altered it many ways, especially using fresh hatch chile peppers. I have used low fat cheeses, added chicken or other spices. But I always use the cottage cheese – it makes it creamy and no one has to know.

Ingredients

  • ¼ cups Butter
  • 1 cup Chopped Onion
  • 4 cups Cooked Rice
  • 2 cups Sour Cream
  • 1 cup Cottage Cheese
  • ½ teaspoons Salt And Pepper, Or To Taste
  • 2 cups Shredded Sharp Cheddar Cheese, Divided
  • 3 cans Whole Green Chilies Diced Or 6-8 Peeled And Diced Fresh Green Chilies, Hot Or Mild

Preparation

Saute onions in butter until golden. Mix all ingredients together using one cup cheddar cheese. Place in greased 13 x 9 casserole dish. Sprinkle remaining cheese on top. Bake at 375 degrees for 30 minutes or until cheese bubbles.

The picture shows 1-1/2 times the recipe and a thicker casserole to feed a few more.

3 Comments

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lesia on 12.20.2010

Sounds delicious! Thanks for sharing

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gretchen nation on 9.22.2009

looks great – can’t do much better than lots of cheese of any kind!

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LightheartedinTexas on 9.5.2009

I’ve made a version of this casserole for years…mine doesn’t call for cottage cheese. This is a wonderful side dish…especially for those of us who are kitchen challenged. It goes great with most meals, but I love it served with fresh pico de gallo on those nights I make enchiladas and pinto beans. Hmmmmmmmmmmm.
Note: Heed Rhonda’s direction to take it out as soon as the cheese bubbles. This casserole should still look “wet” when served. Dried out rice casserole is not a good thing.
Yep, been there…done that. See: kitchen challenged.

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