Corrales Casserole
Ingredients
Instructions
- Preheat oven to 375°F.
- Melt butter in a skillet over medium-high heat. Add white onion and saute until onions are tender, about 8 minutes, stirring occasionally. Add green chiles (including the juice) to the skillet. Stir and cook another 5 minutes. Remove from heat and allow to cool slightly.
- In a large bowl, break up cooked rice with your hands so there are no large clumps. Add onions and chiles, cottage cheese, sour cream, salt, freshly ground black pepper, 3/4 of the green onions, and 1 cup Colby Jack cheese. Stir to combine (use your hands if you need to).
- Spray a large baking dish with cooking spray. Pour in the rice mixture, smooth out the top, and top with remaining cheese. (See note below.)
- Bake, uncovered, at 375°F for 30 minutes. Garnish with remaining green onions.
- Notes:
- 1. Rice can be cooked and stored in an airtight container in the fridge for up to 2 days before making the casserole.
- 2. Make ahead: At this point, you could cover the casserole and store in the fridge (up to 1 day ahead) until you're ready to cook it. Remove it from the fridge about 20 minutes before baking, and bake as directed above.
Nutrition & Diet Analysis (per serving)
336
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).