"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Chili/Jalapeño Rice Casserole, by Laura McPherson, is from Mad Marshian Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. raw rice, cooked 2 cans chopped green chilies chopped jalapeños (optional) 1 can cream of celery soup 1 small carton sour cream 1 1/2 c. mushrooms Anywhere from 2-6 c. of cheddar cheese (according to taste)
Preheat oven to 350º. Mix all ingredients together and put into a casserole dish. Bake for 35-45 minutes until bubbly.
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