No Reviews
You must be logged in to post a review.
Toni Hill’s Rice Casserole
x
Print Options
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.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
lesia on 12.20.2010
Sounds delicious! Thanks for sharing
gretchen nation on 9.22.2009
looks great – can’t do much better than lots of cheese of any kind!
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.