~ California Casserole ~



My adaptation of a recipe from "The Big Book of Casseroles." Monterey Jack cheese makes a delicious difference in this dish. It is a perfect main dish for vegetarians, or side dish for a cookout. It was a big hit at our house. I hope you enjoy it, too!




3/4 cup vegetable broth
3/4 cup Minute Rice
1 cup light or vegan sour cream
1 can (4 ounce) diced green chiles, drained
1/4 cup slided green onions, including green tops
1/2 teaspoon dried oregano
fresh ground pepper
salt, to taste
1 tablespoon chopped fresh parsley
1 large zucchini, unpeeled, cut into 1/4 inch slices
3/4 can stewed tomatoes (or 3/4 cup diced fresh tomatoes)
2 cups freshly grated Monterey Jack cheese


Preheat oven to 350 degrees F. In a small saucepan, heat the broth to a boil.
Add the minute rice, take off of heat, stir & put cover on. Let sit for 5 minutes,
until done. Set aside.

In a medium bowl, mix sour cream, chiles, onions, oregano, salt, pepper and parsley.

In a 2 quart casserole dish or bowl, lightly coated with cooking spray, add half of
each of the following items in layers: rice, sour cream mixture, zucchini, tomatoes,
and cheese. Repeat the layers, ending with cheese.

Bake, uncovered, until bubbly, 45 minutes. Let stand 5 minutes before serving.

Serves 4.