Turn to canned corn already flavored with peppers for an easy start to this creamy, meatless casserole.
cup uncooked regular long-grain white rice
cup cottage cheese
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers
(8-oz.) container sour cream
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
oz. (1 cup) shredded Mexican cheese blend
Cook rice in water as directed on package.
Meanwhile, heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. In large bowl, combine cooked rice and all remaining ingredients except Mexican cheese blend; mix well. Pour into sprayed casserole. Sprinkle with cheese.
Bake at 350°F. for 30 to 35 minutes or until casserole is thoroughly heated and cheese is melted.
Long-grain rice, when cooked, produces light, dry grains that separate easily.
Not sure what size your casserole dish is? Fill it with water and measure the water to determine the size.
Serve this cheese-topped side dish instead of Spanish rice with any of your favorite Mexican entrees.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.