Green Chile Casserole 2 cups quick cooking (instant) brown rice 15 oz. can black beans, drained and rinsed two 14.5 oz cans diced tomatoes and chili peppers (eg. 'Rotel' brand) 1 tsp. cumin 1 tsp garlic powder salt and pepper to taste 1 can cream of chicken soup (can be reduced fat version) 2 zucchini, sliced thin, or diced if preferred In a 13x9x2 inch baking pan/dish, combine in above order, mixing each in as you go. (This makes it a one-dish prep! If you try to mix it together at the end of adding all, it doesn't work!) Bake at 375F degrees for 30 min. Top with 1 to 2 cups of shredded 'orange' cheese of your choice, and bake another 5 min. Makes 4 -6 entree servings. Gail's variation: substitute cream of mushroom soup, and add 8 oz. sliced fresh mushrooms. Kathy's variation: add green beans (she used a drained can of French cut) (This recipe is very forgiving and adaptable......create your own "variation") Minnesota Gail [email protected]
"And the angel said unto them, "Fear not! For, behold, I bring you tidings of great joy, Which shall be to all people. "For unto you is born this day in the city of David A Saviour, which is Christ the Lord. And this shall be a sign unto you: Ye shall find the babe wrapped in swaddling clothes, Lying in a manger. --St. Luke ii. 10-12" MERRY CHRISTMAS! ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
