Recipe: Mexi-Corn Cheese Casserole
Ingredients
- 3 to 4 cups of water
- 1 (14 1/2 oz.) can corn (1 1/2 cup Drained)
- 1 tsp.salt
- 1/2 cup grits
- 1 to 2 (4 oz.) can mild green chilies, drained
- 2 cups brown or while rice
- 2 cups sour cream
- 1 cup Jack cheese, grated
- 5 green onions, chopped
- 1/4 cup Cheddar cheese, grated
- salt and pepper to taste
- 3 Tbsp. chopped fresh cilantro
Instructions
- Bring salted water to boil in medium saucepan.
- Stir in rice and grits.
- Reduce heat to simmer and cover.
- Cook rice according to package directions for type of rice used.
- When grains are done, remove and set aside.
- Preheat oven to 350°.
- In large bowl, mix rice, grits and sour cream.
- Stir in green onions, salt and pepper.
- Grease a 1 1/2 quart casserole dish.
- Spread 1/2 rice mixture in bottom of casserole.
- Top with half the corn, half the chilies and half the Jack cheese.
- Repeat with remaining corn, chilies and Jack cheese.
- Top with Cheddar cheese.
- Bake, covered, for 20 minutes, uncovered for 10 more minutes.
- Sprinkle with cilantro and serve.
- Serves 6 to 8.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
