Aunt Roxy's Zucchini Casserole

By á-46036

Ingredients

• 1 cup uncooked rice
• 2 7-ounce cans whole Ortega chiles
• 3 medium zucchinis
• 2-3 large tomatoes
• 1 lb Monterey Jack cheese
• 2 cups sour cream
• 1 tsp ground oregano
• 1 tsp garlic salt
• 2 Tbsp red, yellow and/or green bell pepper, chopped
• 2 Tbsp green onion, sliced

Preparation

Step 1

Cook rice. Slice and par boil zucchii. Clean chiles. Cut half of cheese in narrow strips and grate remaining half of cheese.

In a buttered 9 x 13 casserole, layer rice, chiles, then sliced cheese. Add layer of zucchini then sliced tomatoes. Mix sour cream with spices, peppers, and green onion, and spread evenly over the vegetables. Top with remaining grated cheese.

Bake at 350 degrees for 30-40 minutes. (Can make ahead and refrigerate. Cook for about 45 minutes covered with foil, then uncover for about 10-15 minutes.)