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Title: Yum-Yum Rice Casserole
Yield: 6

Ingredients

      4 c  cooked rice
      1 ct sour cream; (6 oz.)
      1 c  monterey jack cheese; grated
      1 cn condensed cream of celery
           -soup
      1 cn chop chopped mushrooms or
           -sliced
      1 cn chopped green chilies; (4
           -oz.)

Instructions

Mix cooked rice with undiluted soup, sour cream and mushrooms. Layer 1/3
of this mixture on bottom of greased 1-quart casserole. Put on layer of
green chilies; repeat this layering process twice. Top with grated cheese
and bake 20 minutes at 375 degrees.

We serve this rice with our Mexican dinners, instead of Spanish rice. It's
a big hit!

Serves 6.

Doris Smith

Per serving: 343 Calories (kcal); 16g Total Fat; (42% calories from fat);
10g Protein; 39g Carbohydrate; 38mg Cholesterol; 441mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates

Recipe by: Cooking With St' Mary's Church - Doris Smith

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