Rio Grande Casserole

13 ingredients
5 steps

Ingredients

  • 1 1/2 c. celery, sliced
  • 1/2 c. chopped green pepper
  • 1 Tbsp. butter or margarine
  • 1/4 c. tomato paste
  • 1 (10 3/4 oz.) can condensed cream of mushroom soup
  • 1/2 c. sour cream
  • 1 (4 oz.) can chopped green chiles
  • 1 c. grated Cheddar cheese
  • 3/4 tsp. salt
  • 1/4 tsp. ground white pepper
  • 3 c. cooked rice
  • 1/2 tsp. chili powder
  • 1/2 c. buttered soft bread crumbs

Directions

  1. 1
    In large skillet, cook celery and green pepper in butter until tender-crisp.
  2. 2
    Stir in tomato paste, soup, sour cream, chiles, salt and pepper.
  3. 3
    Heat thoroughly.
  4. 4
    Add rice.
  5. 5
    Turn into a buttered, shallow, 2-quart casserole dish.

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