Rio Grande Casserole
Recipe Description
Makes 6 servingsIngredients
- 1 1/2 cups sliced celery
- 1/2 cup chopped green bell pepper|green pepper
- 1 tablespoon butter or margarine
- 1 10-3/4-ounce can condensed cream of Mushroom soup
- 1 cup (4 ounces) shredded Cheddar Cheese
- 1/2 cup sour cream
- 1 4-ounce can chopped green chiles
- 1/4 cup tomato paste
- 1/4 teaspoon ground white pepper
- 3 cups cooked rice
- 1 cup buttered soft breadcrumbs
- 1/2 teaspoon chili powder
Cook celery and green bell pepper|green pepper in butter in large skillet over medium heat until tender crisp. Stir in condensed soup, Cheese, sour cream, chiles, tomato paste, ground pepper and rice; heat thoroughly. Turn into greased shallow 2-quart baking dish.
Stir chili powder into breadcrumbs; sprinkle over rice mixture. Bake at 350 degrees 20 minutes.
Stir chili powder into breadcrumbs; sprinkle over rice mixture. Bake at 350 degrees 20 minutes.
This article uses material from the "Rio Grande Casserole" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
