FBD

Monterey Sunday Supper

AmericanVegetarianEasy45 minBy Northstar

Ingredients

Servings
4
  • 2 cup cooked white rice
  • 7 oz canned diced green chiles
  • 3 medium zucchini, parboiled and thinly sliced
  • 2 large tomatoes, sliced
  • 1 0.5 lb Monterey Jack cheese, shredded
  • 2 cup sour cream
  • 1 tsp dried oregano
  • 1 tsp garlic salt
  • 2 tbsp chopped green bell pepper
  • 2 tbsp chopped green onion
  • 1 tbsp fresh parsley, chopped

Instructions

  1. 1

    Preheat oven to 350°F (175°C). Butter a 2-quart casserole dish.

  2. 2

    Spread cooked rice in the bottom of the casserole. Cover with diced green chiles, then half the Monterey Jack cheese.

  3. 3

    Layer sliced zucchini over the cheese. Top with sliced tomatoes.

  4. 4

    In a bowl, mix sour cream with oregano, garlic salt, green pepper, and green onion. Spread over the vegetable layers.

  5. 5

    Sprinkle remaining Monterey Jack and chopped parsley over the top.

  6. 6

    Bake 40 minutes until bubbly and golden on top.

  7. 7

    Serve hot or at room temperature.

Tags

american