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Monterey Sunday Supper
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cups cooked rice
(7 ounce) can diced green chiles
medium zucchini
large tomatoes
1/2 pounds Monterey jack cheese, shredded
cups sour cream
teaspoon oregano
teaspoon garlic salt
tablespoons chopped green bell pepper
tablespoons chopped green onion
tablespoon parsley
Parboil and thinly slice zucchini. Place rice in a well−buttered casserole. Cover with chiles and half the
cheese. Layer zucchini and top with sliced tomato. Mix sour cream with garlic salt, oregano, green
pepper and onions and spread over vegetables. Sprinkle remaining cheese on top and top with parsley.
Bake at 350 degrees F for 40 minutes.
Serves 6 to 8.
Diced ham, cooked sausage, etc. may be added to give more substance to this dish. This is good hot or
at room temperature, and it travels very well.
Monterey Sunday Supper
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