Sunday, August 21, 2011

Southwestern Casserole

When you crave something spicy, try this easy recipe. This casserole can be a meatless main dish or a hearty side dish. It's a great make ahead, but don't freeze the leftovers because the sour cream will separate and turn watery.

Southwest Casserole
1 (15-0z.) can whole kernel corn, drained
1 (15-oz.) can black beans, rinsed and drained
1 (10-oz.) can Rotel tomatoes
1 (8-oz.) carton sour cream
1 cup picante sauce
2 cups (8-oz.) shredded Cheddar cheese
2 cups cooked rice
1 bunch green onions, chopped
1 (2-oz) can sliced ripe olives, drained
1 cup (4 oz.) shredded Monterrey Jack cheese

Preheat oven to 350 degrees.
Combine first 8 ingredients (through rice) in a large bowl. Stir to mix well and pour into a 9x13-inch baking dish. Sprinkle with chopped green onions, olives and remaining cheese. Bake for 45 to 50 minutes.

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