Mexicali Wild Rice Casserole

    1 can (17 oz) corn, drained
    2 cups cooked wild rice
    1 can (4 oz) chopped or diced green chilies, drained
    2 cups (16 oz) chunky mild salsa
    1 cup grated Cheddar or Monterey Jack cheese
    Tortilla chips

Preheat oven to 350°F. Grease 11x7-inch casserole. Combine corn, wild rice and chilies in medium bowl; spread in prepared casserole. Spread salsa over mixture and sprinkle with cheese. Cover; bake about 30 minutes. Serve with tortilla chips.

Serving Suggestion: To make individual servings, heat casserole ingredients without cheese and spoon over tortilla chips on individual plates. Sprinkle cheese over chips. Broil or microwave to melt cheese.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council


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