Zucchini Rice Casserole

Name: Zucchini Rice Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6-8 serving(s)
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

Submitted by IDMTNGAL

""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.""

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Ready In:: 55mins
Ingredients:: 11
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

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.
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.
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.
Bake 350 for 30 minutes.