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| MONTEREY CASSEROLE | |
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1 cup cooked rice 1 (7 oz.) can green chilies, sliced 3 medium zucchini 1 large tomato, sliced 1 lb. Monterey Jack cheese 2 cups dairy sour cream 1 tsp. oregano 1 tsp. salt 2 tbsp. chopped green peppers 2 tbsp. chopped green onions 1 tbsp. chopped parsley Preheat oven to 350°F. Place rice in buttered casserole dish. Cover with chilies and strips of cheese, then zucchini and tomato slices. Mix sour cream with seasonings and remaining ingredients. Pour over all. Grate remaining cheese and place on top of mixture. Bake at 350°F for 30 minutes. Serves 8 to 10. | |
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recipe reviews #173194
Foodieforpeace (New York) says:
I have made this recipe every summer since 1975. The original (I have no idea where it came from) called for par-boiling the zucchini. I have also grilled the zucchini. This calls for using raw zucchini slices. Talk about making an awesome recipe even better! And easier!!
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