' Dunham Cellars - California Casserole

California Casserole

DUNHAM CELLARS WINE CLUB - JUNE 2013

CALIFORNIA CASSEROLE

-Ellie Heiser, Friend of the Winery

INGREDIENTS:

• ¼ cup butter
• 1 cup onion, chopped
• 4 cups cooked white rice (hot)
• 2 cups sour cream
• 1 cup cottage cheese
• 2 – 4 oz. cans chopped green chilies
• 2 cups sharp cheddar cheese, grated
• ½ cup parsley, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• Salt and white pepper to taste

SERVE WITH:

Chicken Enchiladas

COOK I N G  I N S T R U C T ION S :

Preheat oven to 375 degrees. Lightly grease a 9 X 11 baking dish.

In a large skillet, sauté onion in butter until golden brown. Remove from heat. Stir in hot rice, sour cream, cottage cheese, salt and pepper. Toss lightly.

Layer ½ rice mixture, 1 can chilies, ½ of the cheese. Repeat. Bake uncovered for 25 minutes. Sprinkle with parsley.

Serves 8-10