California Cheese Casserole

I’m so sor­ry about the grilled cheese pic­ture. Oh, wait—no I’m not.

  • Ingre­di­ents:
  • 1 cup rice
  • 14 oz. can whole green chiles
  • 4 zuc­chi­ni
  • 2 large tomatoes
  • 1 lb. block Mon­terey Jack cheese (sliced or shredded)
  • 2 cups sour cream
  • 1 tsp. salt
  • 1 tsp. oregano
  • 12 green bell pep­per, chopped
  • 2 tbsp. minced green onion

Pre­heat oven to 350°.

Grease a 13″ x 9″ bak­ing dish. Cook rice and spread it out in the dish.

Slice zuc­chi­ni thin­ly and par­boil 1 minute.

Slit green chiles and remove seeds. Cut one 14″ thick slice of Mon­terey Jack for each pep­per and fold them into the peppers.

Grate the rest of the Mon­terey Jack, set it aside.

Cov­er the rice in the bak­ing dish with lay­er of the cheese-stuffed chiles.

Add a lay­er of sliced toma­toes and zucchini.

Mix spices, minced green onion and chopped green bell pep­per with sour cream and spread it on top.

Cov­er with the shred­ded cheese.

Cov­er with foil and bake at 350° until the cheese is bub­bling, about 45 min­utes to 1 hour.