homecook
New member
1 tablespoon butter
1 small onion, chopped
4 cups cooked white rice
2 cups (8 oz.) shredded sharp cheddar cheese, divided
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups sour cream
3 cans (4 oz.) diced green chiles
3/4 cup Evaporated Milk
Salt and pepper
Preheat oven to 375 F. Lightly grease 2 quart casserole.
Melt butter in large saute pan.
Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles, salt, pepper and evaporated milk. Spoon into prepared casserole.
Bake for 45 mintes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted.
1 small onion, chopped
4 cups cooked white rice
2 cups (8 oz.) shredded sharp cheddar cheese, divided
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 1/2 cups sour cream
3 cans (4 oz.) diced green chiles
3/4 cup Evaporated Milk
Salt and pepper
Preheat oven to 375 F. Lightly grease 2 quart casserole.
Melt butter in large saute pan.
Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles, salt, pepper and evaporated milk. Spoon into prepared casserole.
Bake for 45 mintes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted.