Cheesy Green Chile Rice Casserole
This Cheesy Green Chile Rice Casserole blends long grain wild rice, sour cream, mild green chiles, and cheddar cheese into a comforting, creamy bake. Simple to assemble and sure to impress, it’s perfect for holidays or potlucks.
8 Servings
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
To prepare this dish gluten-free, simply ensure the rice mix you use is labeled certified gluten-free, as some pre-packaged varieties may contain wheat-based flavorings or thickeners. Double-check the labels on the sour cream and green chiles as well, though they are typically gluten-free.