"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nene's California Rice Casserole Recipe

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This recipe for Nene's California Rice Casserole, by , is from Harper Family Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nita Thomas
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups sour cream
1 1/2 cup cottage cheese
1 4 oz can chopped green chili's
1 4 oz can hot green chilies chopped
salt and pepper
2-3 cups cooked rice
3/4 lbs of Monterrey jack cheese- grated
1 1/2 cups cheddar cheese--grated

Directions:
Directions:
Mix all ingredients and add Salt and Pepper to taste
place in a 9x13 buttered casserole and bake for 25 minutes at 350 or until cheese is melted and bubbly.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
This can be made ahead of time and freezes beautifully! If you choose to use my friend JoAnne's recipe simply add a bayleaf and sprinkle parsley on top of cheese. It was MY recipe first.

 

 

 

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