Cheddar, sour cream, green chiles, and wild rice baked into a cozy casserole that always gets recipe requests—every single time.
Look, I wasn’t trying to start a family tradition the first time I made this. I was just trying to stretch what I had in the fridge before guests showed up for Christmas dinner. You ever have one of those please-let-this-work cooking moments? Yeah, that was me—standing in my kitchen with a wild rice box, some leftover sour cream, and a can of green chiles I’d been ignoring for months.
But something happened when it came out of the oven. The smell alone got people hovering before I could even set it down. My sister-in-law had three helpings. My uncle asked me if I stole the recipe from a restaurant. It was gooey, cheesy, just the right amount of kick—and I’ve literally never served it since without someone begging me for the recipe. True story.
Why You’ll Love This Cheesy Green Chile Rice Casserole Recipe?
You know that feeling when something is just easy but feels like a total win? That’s this casserole. It’s got that creamy-slightly-spicy combo we all secretly crave, but it also takes, like, 15 minutes to throw together. You don’t need fancy cheese or ten different spices—just a few pantry staples and an oven that works. It’s low effort, high reward. It’s not glamorous, but it’s got soul. And honestly? That’s my kind of comfort food.
Ingredient Notes:
I’m not big on perfection here. Use what you’ve got, but here’s how I make mine:
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Boxed wild rice mix – Don’t overthink it. Just grab whatever’s on sale. I use the long grain & wild combo because it adds texture.
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Sour cream – Full-fat is dreamy, but I’ve used light sour cream plenty of times and it’s still amazing.
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Green chiles – Mellow heat, more flavor than fire. If you’re not a fan of spicy, no worries—they won’t blow your mouth off.
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Cheddar cheese – I like it sharp. You might not. Either way, use a lot of it. It’s cheesy casserole, not sort-of cheesy casserole.
How To Make Cheesy Green Chile Rice Casserole?
Step 1: Preheat your oven to 325°F. Grease up a baking dish—I usually use one of those glass Pyrex pans that’s seen better days but still gets the job done.
Step 2: Make your rice according to the box. Easy peasy. While that’s going, mix together your sour cream and drained green chiles in a bowl.
Step 3: Time to layer. Spread half the rice into the bottom of the dish, then spread on half the sour cream mixture, and sprinkle on half the cheese. Repeat. Like lasagna, but with less drama.
Step 4: Bake it uncovered for about 25 minutes. You’ll know it’s done when it’s bubbly around the edges and the top is melted into a golden cheesy dream.
That’s it. Seriously.
Storage Options:
Honestly, I rarely have leftovers, but if you do? This reheats beautifully. Just cover it up, stash it in the fridge, and heat it in the microwave or oven the next day. It keeps well for about 3–4 days. I’ve even frozen it in portions when I made a double batch, and it still tasted like a warm hug when I defrosted it a month later.
Variations and Substitutions:
Cooking’s not a science experiment—it’s dinner. So if you feel like changing things up, go for it:
Want To Save This Recipe?
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Add meat: Toss in shredded chicken, ground beef, or even cooked sausage if you’re feeding a crowd.
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More veggies? Try adding corn, sautéed onions, or diced red peppers for color and crunch.
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Different cheese: Monterey Jack, pepper Jack, or whatever’s in your fridge. Cheese rules are flexible here.
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Want more kick? Add jalapeños or a few dashes of hot sauce to the sour cream mix.
What to Serve with Cheesy Green Chile Rice Casserole?
This casserole’s a scene-stealer, but it still plays nice with others:
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Grilled chicken or steak – Makes it feel like a full dinner plate.
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Fresh salad – Because balance, right?
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Tortilla chips and salsa – Don’t knock it ‘til you scoop it.
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Soup – I’ve served it with tortilla soup before and the table went silent. Always a good sign.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Assemble it, cover it, and pop it in the fridge until you’re ready to bake. Just add a few extra minutes to the cook time if it’s cold.
Is this spicy?
Not really. The green chiles are super mild. But you can definitely spice it up with jalapeños if you want to live dangerously.
This Cheesy Green Chile Rice Casserole has somehow found its way onto every holiday table, potluck lineup, and random Tuesday when I just wanted something cozy. It’s warm, comforting, and kind of nostalgic, even if you’ve never had it before.
If you try it—and I really hope you do—let me know how it goes. And if you find your own twist on it? Even better. I’m all ears.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Green Chile Rice Casserole
Ingredients
- 1 6 oz package of instant long grain and wild rice mix
- 1 8 oz container of sour cream
- 1 4 oz can of chopped green chiles, drained
- 1 16 oz package of shredded cheddar cheese
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a medium-sized baking dish to prevent sticking.
- Prepare the rice according to the directions provided on the package. Once cooked, fluff the rice gently with a fork and set it aside.
- In a separate mixing bowl, combine the sour cream with the drained green chiles. Stir until thoroughly blended.
- Begin layering the casserole: spread half of the cooked rice evenly in the bottom of the prepared baking dish. Then, spoon half of the sour cream and green chile mixture on top of the rice. Smooth it out gently with a spatula. Follow by sprinkling half of the shredded cheddar cheese evenly across the surface.
- Repeat the layers using the remaining rice, the rest of the sour cream mixture, and finish with the last of the cheese.
- Bake the casserole uncovered in the preheated oven for approximately 25 minutes, or until the cheese is melted and the dish is bubbly around the edges.
- Allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
