"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rice Casserole with Chili Peppers and Cheese Recipe

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This recipe for Rice Casserole with Chili Peppers and Cheese, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dottie Lautermilch
Added: Friday, January 30, 2009


1 C rice
2 C sour cream
salt to taste
1/2 lb cheddar cheese, cubed
6 oz can green peeled chili peppers, drained and cut into thin strips
1/2 C grated fresh Parmesan cheese (optional)

Cook the rice until just tender, being careful not to overcook.
Preheat oven to 350 F.
Combine the rice with the sour cream and season with salt.
Spread half the mixture in the bottom of a buttered casserole.
Sprinkle the rice mixture with the Cheddar cheese and strips of chili pepper.
Top with the remaining rice mixture and dot with butter.
Sprinkle with Parmesan cheese.
Bake, uncovered, 30 minutes and serve immediately.

Number Of Servings:
Number Of Servings:
Serves 6




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