Corn and Green Chile Rice #540 10/00

Categories:
casserole

1 cup rice; uncooked
2 cups water
1 cup cottage cheese
1 11 oz can mexicorn with red & green peppers; drained
1 8 oz. sour cream
1 4.5 oz can green chiles
4 oz shredded Mexican cheese blend

Cook rice in water. Heat oven to 350. Spray a casserole with Pam. In a large bowl combine cooked rice and all remaining ingredients except cheese; mix well. Pour into sprayed casserole. Sprinkle with cheese. Bake for 30 minutes until casserole is thoroughly heated and cheese is melted.

Yield: 8 servings