Mexican Vegetable Casserole

Submitted by United Church of God on Thu, 2011-05-26 15:05
Printer-friendly version
No votes yet

Description

Fluffy white rice is the basis for this delicious casserole.

Summary

Yield
Servings
Source

Jane Callison, Tulsa, OK

Prep time1 hour

Ingredients

2Cupwhite rice (cooked)
1Canwhole kernel corn (15 ounces, drained)
1Canpicante sauce (8 ounces)
1Cartonsour cream (8 ounces)
2Cupcheddar cheese (shredded)
1CanRo-Tel tomatoes
1Bunchgreen onions (chopped)
2Cuppinto beans (cooked or canned)
1Canblack olives (chopped)
1Packagepepper jack cheese (8, ounces shredded)

Instructions

In a large bowl add all ingredients except for olives and pepper jack cheese. Pour into a lightly oiled 9 x 13 pan. Top with olives and pepper cheese. Cover with foil and back about 45 minutes in a 350º oven. Serves 8.

Notes

Nobody has commented yet. Be the first to kick off the discussion!

Login/Register to post comments
© 1995-2012 United Church of God, an International Association | Privacy Policy | Terms of Use

Reproduction in whole or in part without permission is prohibited. All correspondence and questions should be sent to info@ucg.org. Send inquiries regarding the operation of this Web site to webmaster@ucg.org.



X
You may login with either your assigned username or your e-mail address.
The password field is case sensitive.
Loading