This cheesy, creamy casserole spices up side dishes.

Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 1 ½ cups dry instant rice
  • 1 pint sour cream
  • 1 can cream of celery soup
  • 1 pound shredded cheddar cheese (or half American and half cheddar)
  • 2 (3.5-ounce) cans green chilies


  1. Combine all ingredients except cheese. Layer half of mixture in 9-by-13-inch casserole dish. Top with cheese and repeat layers.

  2. Bake at 350 degrees for 30 minutes, covered, or until bubbly.

Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Beauty and Bedla’s Pantry and Freezer Challenge:

  2. Mary says:

    This looks so good and easy to make. I look forward to trying it this weekend. Yum!

  3. Carol says:

    Was making this tonight and after I checked it baked at 350 for 30 minutes my rice wasn’t cooked. Not sure what the problem is.

    • Jessy Yancey says:


      I’m sorry to hear the recipe didn’t turn out for you. I wonder if it has to do with the type of rice used? We didn’t have a problem when we tested it, but I’ll check specifically to find out if we used white or brown rice, and if that might make a difference.

      Thanks for your feedback!

      Jessy Yancey
      editor, Farm Flavor

  4. Kim says:

    My rice was not cooked after 30 minutes either. Should I have used instant rice?

    • Jessy Yancey says:

      Hi Kim,

      I think that may have been the issue. So sorry that this wasn’t specified in this reader-submitted recipe. We have fixed the ingredients list and hope that your next batch turns out much better!

      Thanks so much for pointing this out to us!
      Jessy Yancey
      Farm Flavor