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Monterey casserole

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Ingredients/Components

sour cream - 2 c
garlic salt - 1 tsp
salt and pepper to taste - 1 item
oregano - 1 tsp
parsley - 1 tsp
medium zucchini, sliced - 3 item
cooked rice - 2 c
bell pepper, chopped - 1 tsp
Monterey Jack cheese - 1 lb
whole green chilies - 1 can
green onion, chopped - 2 tsp
large tomato, sliced - 1 item

How to make monterey casserole:

Parboil sliced zucchini. Slit chilies and remove seeds. Cut half of the cheese in strips. In a well-buttered (9 x 13 x 2-inch) casserole, place rice, a layer of open chilies, a layer of cheese, zucchini and tomatoes, chopped bell pepper and chopped green onion. Mix the sour cream and spices and pour over the vegetables. Grate the rest of the cheese and sprinkle over casserole. Bake at 350° for 30 minutes.

This is by no means a low-fat dish! But the flavors meld together to make a wonderful casserole that even non-vegetable eaters love. If part of your family prefers hot chili and the rest like mild, use two (3 ounce) cans of whole chilies and make one end of the casserole hot and the other end mild.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

3.2

Average rating: 3.2, total votes: 5

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