Green Chili 'n' Rice Casserole Recipe

Read Reviews
1 1 1
Publisher Photo
This recipe is a three-way winner. It's inexpensive, takes only minutes to prepare and tastes great. It's a good way to use up leftover rice.—Marilyn, Scroggs, Lees Summit, Missouri
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6-8 servings


  • 3 cups cooked long grain rice
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1 cans (4 ounces) chopped green chilies, drained
  • 1/3 cup milk
  • 1/3 cup chopped roasted red peppers
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cups: 243 calories, 9g fat (6g saturated fat), 35mg cholesterol, 507mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 13g protein.


  1. In a greased 2-qt. baking dish, combine the first seven ingredients. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Green Chili 'N' Rice Casserole in Casserole Cookbook 2001, p222

Reviews for Green Chili 'n' Rice Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
chris28304 User ID: 2137086 108429
Reviewed Oct. 26, 2008

"This is not a recipe I will make again. It was very bland."

Loading Image