3/4 c. cooked rice
1/2 pt. sour cream
1/2 can cream of celery soup
1 tbsp. butter
Dash of salt
1/2 lb. mild Cheddar cheese
1 sm. can green chili peppers, chopped

Combine rice, sour cream, soup and salt. In buttered casserole, make layers beginning with rice mixture, half of chopped chilies, half of grated cheese. Repeat layers and dot with butter. Cover and cook in 350 degree oven for 30 minutes or until melted and bubbly.

Better if made the day before. If you put on the table straight from the oven it will be runny. Let it set before serving. Drain the chilies if you buy whole canned chilies.