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Ingredientes
- 2 c. Rice, cooked
- 1 1/2 c. Cheddar cheese, shredded
- 16 ounce Creamed corn
- 2/3 c. Lowfat sour cream
- 1/2 c. Green onion, thinly sliced
- 4 ounce Green chile, liquid removed and minced
- 2 Tbsp. Cilantro, chopped
- 1/2 tsp Salt
- 1/8 tsp Cayenne
Direcciones
- 1. Preheat the oven to 400.
- 2. IN a large bowl, combine all ingredients.
- 3. Transfer the mix to a lightly oiled, 1 1/2 qt casserole. AT this point the casserole can be stored in the refrigerator, tightly covered for up to 24 hrs.
- 4. Bake the casserole uncovered for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 197 | 45% |
| Total Fat 22.42g | 28% |
| Saturated Fat 13.51g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 1023mg | 43% |
| Potassium 344mg | 10% |
| Total Carbs 46.69g | 12% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.55g | 4% |
| Protein 15.88g | 25% |
