Beer makes batters better, meat more tender, and sauces more flavorful.
Zucchini Monterey Casserole
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- #63143
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound Monterey Jack cheese, sliced fairly thin
3 medium zucchini
1 cup rice, uncooked
1 large can whole green chilies
1 large tomato, sliced
2 cups sour cream
2 tablespoons green bell pepper, chopped
2 tablespoons green onion, chopped, mixed with green pepper
1 teaspoon oregano
1 teaspoon garlic salt
parsley
directions
Cook rice according to package instructions. Slice and parboil zucchini (about 5 minutes, drain well). Slit and seed chilies.
Place rice on bottom of greased 13 x 9 inch casserole. Place chilies on rice and then cheese slices (saving some for the top). Layer with zucchini, then mushrooms, then tomato.
Mix sour cream, green pepper, green onion and seasonings together. Spread on top of the tomato. Place remaining cheese slices on top and sprinkle with parsley.
Bake for 30 to 40 minutes at 350 degrees F.
added by
journeywriter
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
August 5, 2016
This was absolutely amazing!!!! I'll add shredded chicken as one of the layers in the future to make it more of a main dish. I can't say enough good about this recipe! Delicious.