Zucchini Rice Casserole

"My family loves this casserole dish! I often make it without the zucchini as some prefer it that way. This casserole dish goes well as a side dish for my Creamy Baked Chicken with Bacon dish."

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  cup white rice, uncooked
• 3  medium zucchini
• 2 (7 ounce) cans  whole mild green chilies (we use Ortega brand)
• 1  lb monterey jack cheese
• 2  large tomatoes, sliced
• 3  cups sour cream
• 1 1⁄2 teaspoons  garlic salt
• 3  tablespoons  chopped green onions
• 1 1⁄2 tablespoons  chopped parsley
•  paprika
•  salt and pepper

Directions

1. Cook rice until tender. Thinly slice and par boil zucchini. Slit chiles and remove any seeds. Cut half of the cheese in thick slices and insert in chiles. Fold chile over again.
2. Butter a large casserole dish well, then place rice, cover with layer of cheese stuffed chiles, put layer of zucchini on chiles, then top with sliced tomatoes.
3. Mix sour cream with the garlic salt and green onion (can sprinkle a little salt and pepper to his mix, but we often do not). Pour over top of casserole. Grate remaining cheese on top, then sprinkle with some paprika, then parsley.
4. Bake 350 for 30 minutes.