Ingredients
- 1 c instant rice, prepared according to directions
- 3 medium Italian squash, thinly sliced
- 1 (4 oz) can chopped green chiles
- 1 (2 oz) jack cheese, grated
- 1 large tomato, thinly sliced
- Salt
- 2 c evaporated milk with 2 Tbsp vinegar added and set aside to sour
- 1 tsp oregano
- 1 tsp garlic salt
- ¼ c chopped green pepper
- ¼ c chopped onion
Instructions
- Prepare rice according to directions on package.
- Cook squash in salted water until crisp tender.
- In 3 qt buttered casserole place cooked rice.
- Cover with chopped chiles.
- Sprinkle half of grated cheese; arrange sliced squash over cheese.
- Add tomato slices.
- Sprinkle with salt.
- Combine sour milk, oregano, garlic salt, green peppers and onion.
- Pour over tomato slices and add rest of grated cheese.
- Bake at 350 degrees for 45-50 minutes.
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