Monterey Casserole Recipe

Name: Monterey Casserole
Yield: 4 servings
Cuisine: American
Ingredients: 2 c. cooked rice; 3 medium zucchini, sliced; 1 can (7 oz.) whole green chilies; 1 lb. Monterey Jack cheese; 1 large tomato, sliced; 1 tsp. bell pepper, chopped; 2 tsp. green onion, chopped; 2 c. sour cream; 1 tsp. garlic salt; 1 tsp. parsley; 1 tsp. oregano; salt and pepper to taste

Servings: persons

2 c. cooked rice
3 medium zucchini, sliced
1 can (7 oz.) whole green chilies
1 lb. Monterey Jack cheese
1 large tomato, sliced
1 tsp. bell pepper, chopped
2 tsp. green onion, chopped
2 c. sour cream
1 tsp. garlic salt
1 tsp. parsley
1 tsp. oregano
salt and pepper to taste

1
Parboil sliced zucchini.
2
Slit chilies and remove seeds.
3
Cut half of the cheese in strips.
4
In a well-buttered (9 x 13 x 2-inch) casserole, place rice, a layer of open chilies, a layer of cheese, zucchini and tomatoes, chopped bell pepper and chopped green onion.
5
Mix the sour cream and spices and pour over the vegetables.
6
Grate the rest of the cheese and sprinkle over casserole.
7
Bake at 350u00b0 for 30 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. cooked rice, 3 medium zucchini, sliced, 1 can (7 oz.) whole green chilies, 1 lb. Monterey Jack cheese, and more.

Yes, Monterey Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monterey Casserole

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