Cheesy Chile Rice Casserole with Euro Greens

Serves: 8


1 (12 ounce) bag Cut 'N Clean Greens Euro Greens
1 tablespoon olive oil or butter
1 onion, chopped
4 cups rice, cooked (white, brown or a rice blend is fine)
1 (16 ounce) container non-fat sour cream (2 cups)
1 (8 ounce) container non-fat cottage cheese (1 cup)
1/2 teaspoon salt
1/8 teaspoon pepper
3 (4 ounce) cans diced green chiles
1 (8 ounce) package shredded sharp Cheddar cheese (2 cups)
Optional garnish: Chopped fresh cilantro or fresh parsley


Heat oven to 375 degrees. Lightly mist a 13- by 9-inch baking dish with non-stick spray and set aside.

In a microwave-safe container with a lid, micro cook greens for 8 minutes, stirring at the halfway point. Remove and drain greens in colander to remove any excess water, if any. When cool enough to handle, gather greens into a mass on a cutting board and chop a few times with a large knife, to make smaller pieces.

Meanwhile, heat oil or butter in a skillet and sauté the onion until it begins to brown slightly, about 5-7 minutes.
In a large mixing bowl, mix cooked onion, cooked greens, cooked rice, sour cream, cottage cheese, salt, pepper, green chiles and 2/3 of the shredded cheese. Mix well, and pour into prepared baking dish. Top with remaining 1/3 of shredded cheese.

Bake, uncovered, for 30 minutes, or until bubbly and hot. Garnish with a sprinkle of chopped cilantro or parsley if you like.

Note: This is a great way to use up leftover rice, and makes a nice, comforting vegetarian main dish. Serve with a fresh green salad and steamed broccoli on the side for a healthy non-meat lunch or dinner.

Popular vegetable substitutions include: Rainbow Chard or Euro Greens or Organic Garden Greens

A sturdy, vegetarian entree casserole featuring Euro Greens stands in instead of meat.