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California Casserole

California Casserole

"Rice casserole with chiles, cheese and sour cream. Very adaptable to ad-ins. Great for a make ahead dish or a potluck. YUM!"
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Ingredients

1 h 15 m servings 544 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 39.3 g
  • 60%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1307 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 1 1/2 quart casserole dish.
  2. Bring chicken stock to a boil in a saucepan over medium heat. Add rice, reduce heat to low, and cook until the liquid is absorbed, about 20 minutes. In a medium bowl, mix together the sour cream, green chilies, green onion, salt and pepper. Set aside.
  3. Spread half of the rice into the bottom of the prepared pan. Spread with half of the sour cream mixture, and then half of the cheese. Repeat layers ending with cheese on top.
  4. Bake uncovered for 45 to 50 minutes in the preheated oven, or until the cheese is melted and bubbly. Let stand for 5 minutes before serving.

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Reviews

Read all reviews 14
  1. 18 Ratings

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Most helpful positive review

I love this casserole. To make it a meal, I add cooked and diced chicken breasts.

Most helpful critical review

The concept is a good one - but WAY too much sour cream. I used way less, didn't measure, just a "glob" - and used 1 can green chiles and 1 can japs, cuz we like it SPICY. Used less cheese becau...

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I love this casserole. To make it a meal, I add cooked and diced chicken breasts.

The concept is a good one - but WAY too much sour cream. I used way less, didn't measure, just a "glob" - and used 1 can green chiles and 1 can japs, cuz we like it SPICY. Used less cheese becau...

This is an AWSOME recipe Absolutely delicious. I tried it about a year ago and ever seince I make it at least once a month. I try different kinds of cheese in it and lately I've been adding chic...

I made this a little differently so it would be the main dish. I cooked 2 cups rice in 4 cups chicken broth with green onion, pepper and garlic, then mixed in a large can of chili beans. Combi...

Sometimes listening to other's reviews helps, sometimes not. I halved the sour cream and felt it wasn't enough (see photo - it's a bit dry without the correct amount). I realized halfway through...

This was SO yummy. I only had one can of green chiles so I used one can of Rotel, drained, instead, and followed the rest of the recipe. Will definitely make this one again.

This is a very good base for a casserole. I did change it to suit our tastes more, so I can only give it 3 stars, but if I could give it 3.5, it would be closer to that. I found it definitely ...

it was ok- but mostly it was a lot of sour cream. not much else.

I had to make major changes to this recipe. There was WAY too much cheese and way too little rice (and I love cheese). I ended up making a cup of rice and I reduced the cheese to half. The ri...

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