Green Chile-Cheese Rice Casserole

Green Chile-Cheese Rice Casserole
Makes:
8
Prep Time:
10
minutes
Total Time:
70
minutes
based on 11 reviews
24

Dietary Considerations:

Vegetarian
Rice, spinach and cheese make a rich and creamy combination pepped up with diced green chiles in this Green Chile-Cheese Rice Casserole.

In this recipe:

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Ingredients:

  • 1 tablespoon butter or margarine
  • 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 NESTLÉ® CARNATION® Evaporated Milk

Directions:

PREHEAT oven to 375° F. Lightly grease 2-quart casserole.

MELT butter in large skillet. Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles and evaporated milk. Spoon into prepared casserole.

BAKE for 45 to 50 minutes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted. Season with salt and ground black pepper, if desired.


Reviews:

Review This Recipe

Humph!

 Star(s)

Larisa from Austin, Tx

Very disappointed with this meal. For lack of a better word, this dish is best described as mushy. It was slightly wet, causing rice not to hold up to lengthy cooking time.

Read More Reviews

Review This Recipe
  •  Star(s)

    Fantastic!

    Jill from Seattle WA

    I make this all the time. Don't forget to top it with Green Pepper Sauce! So gooooood.

  •  Star(s)

    Very good

    Ann from Redmond WA

    Easy and good - we ate it with tortilla chips and it reminded me of home (Texas).

  •  Star(s)

    Green Chili-Cheese Rice Casserole

    Mary from TN

    I made this recipe because my husband and I are vegetarian. I substituted 2% milk for the evaporated milk and only made 1/2 recipe just for the two of us and we ate off that two meals. It is absolutely wonderful. We definitely will be sharing the recipe & baking it often.

  •  Star(s)

    Make it TEX-MEX

    gina dodge from Carthage, TX

    I added a can of Rotel tomatoes to give it a little zip. It gave it a real TEX-MEX flavor. The whole family loved it.

  •  Star(s)

    Awesome!

    rhonda fowler from Derry, NH

    Big hit with all of my picky eaters. I made it exactly to the recipe. Next time, I will try another reviewer's suggestion and use jalepenos. We like spicy food.

  •  Star(s)

    Add spice to taste.

    Maribeth Low from Beverly, MA

    I read the reviews and revised. I also thought the green chilies were not enough so I added Jalapenos. ouch!. But very tasty, we like hot food. I only cooked it for 30 min. and let it set to cool a bit. I was carefull not to add any excess liquids (spinich has a lot) as some thought it was to sloppy. Thumbs up here, would be good as a roll up also. This dish has lots of potential. Be creative.

  •  Star(s)

    Too Bland

    Dawn Maloney from Locust Grove, GA

    Although this recipe was simple, I had a few problems with it. First of all, it was too bland. My husband and I agreed it needed something else, maybe some spices or herbs. Also it was too dry.

  •  Star(s)

    Excellent!

    Laurie Martino from Moreno Valley, CA.

    My entire family loved this dish, which is surprising because my three daughters are very picky in general and hard to please. It was easy to prepare, and very delicious!

  •  Star(s)

    I like it.

    Swankgrrl from Oregon

    I don't think this was mushy at all, in fact, I really liked the consistency. It was a subtle flavor (not bland, but not spicy) and I found that you could just add some fresh cracked pepper and it really brought out the flavor. Or, roll it up in a tortilla with some hot sauce--yum.

  •  Star(s)

    Easy...Good!

    Chris from Thousand Oaks

    My family really liked this recipe. It's quick to put together, and tastes great. I'll make it again.

  •  Star(s)

    Humph!

    Larisa from Austin, Tx

    Very disappointed with this meal. For lack of a better word, this dish is best described as mushy. It was slightly wet, causing rice not to hold up to lengthy cooking time.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 380
  • Calories from Fat: 190
  • Total Fat: 21g (33% of DV)
  • Saturated Fat: 13g (66% of DV)
  • Cholesterol: 80mg (26% of DV)
  • Sodium: 300mg (13% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 6g
  • Protein: 15g
  • Vitamin A: 80% of DV
  • Vitamin C: 20% of DV
  • Calcium: 35% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Green Chile-Cheese Rice Casserole

Ingredients

  • 1 tablespoon butter or margarine
  • 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 NESTLÉ® CARNATION® Evaporated Milk

 

Directions

PREHEAT oven to 375° F. Lightly grease 2-quart casserole.

MELT butter in large skillet. Add onion; cook, stirring occasionally, until tender. Remove from heat. Stir in rice, 1 1/2 cups cheese, spinach, sour cream, chiles and evaporated milk. Spoon into prepared casserole.

BAKE for 45 to 50 minutes or until bubbly around edges. Sprinkle with remaining cheese; bake for an additional 5 to 7 minutes or until cheese is melted. Season with salt and ground black pepper, if desired.

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