Charlene's Recipe

South of the Border Rice

Category: side dish

1-2 cup rice
2 cans cream of celery soup
1 (16 oz) sour cream
10 oz Cheddar cheese, shredded
1 (12 oz) can chopped green chilies

Cook rice according to package directions. Add soup and sour cream; mix well. Reserve 1/3 of the cheese. Drain green chilies, reserving liquid. Stir reserved liquid into rice.
Layer rice mixture, chilies and cheese 1/3 at a time in large greased baking dish. Refrigerate overnight.
Bake casserole at 350 F for 35-40 minutes or until bubbly. Add reserved cheese. Bake just until cheese is melted.