Green Chile-Cheese Rice Casserole

Green Chile-Cheese Rice Casserole

In this recipe:

based on 11 reviews
This Looks YUMMY!
10 min.
70 min.
8 Servings

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


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

- Jill from Seattle WA

Very good

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

- Ann from Redmond WA

Green Chili-Cheese Rice Casserole

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.

- Mary from TN

Make it TEX-MEX

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.

- gina dodge from Carthage, TX


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.

- rhonda fowler from Derry, NH

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • 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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