Rice Casserole with Chile

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Rice Casserole with Chile

Chile Rice Casserole

Published on March 21, 2018

  • 1 cup uncooked instant rice

  • 1 (10.75 ounce) can condensed cream of celery soup

  • 1 (4 ounce) can chopped green chile peppers

  • 1 cup sour cream

  • ½ cup shredded Cheddar cheese

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. In an 8×8 inch baking dish combine rice, soup, chile peppers and sour cream. Sprinkle Cheddar cheese on top.

  3. Bake in preheated oven for 25 minutes.

Nutrition Facts (per serving)

441Calories27g Fat39g Carbs11g Protein
None
Nutrition FactsServings Per Recipe3Calories441% Daily Value *Total Fat27g35%Saturated Fat15g76%Cholesterol65mg22%Sodium1369mg60%Total Carbohydrate39g14%Dietary Fiber2g6%Total Sugars3gProtein11gVitamin C26mg132%Calcium267mg21%Iron3mg16%Potassium307mg7%
None

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