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"Cheesy" Chile Casserole

What you need: 

1 cup uncooked rice
1/2 white onion, chopped
1 4 oz. can mild green chilies with liquid
1 jalapeno, seeded and chopped
1/2 8oz can corn, drained
1 cup plus 2 tablespoons water
1 cup plus 2 tablespoons vegetable stock
1 8oz tub vegan sour cream
1 cup plus 1/3 cup vegan cheddar and/or jack style cheese, divided
1/8 teaspoon garlic powder

What you do: 

Saute onion in large pot with margarine until soft. Add canned chilies, jalapeno, corn and garlic powder, stir. Add liquids and rice, cover, lower heat and cook to package specifications, approximately 20 minutes.
Preheat oven to 400 degrees Fahrenheit.
When rice is cooked and all the liquids are absorbed remove from heat and stir to evenly distribute ingredients.
Stir in sour cream and 1 cup vegan cheese, mix well. Transfer to casserole dish greased with margarine, and bake for 20 minutes.
Top with remaining cheese and bake an additional 5 minutes until cheese is melted (as much as possible). Allow to cool slightly and serve.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


I just made this for dinner, and it was delicious!  Of course, I made some small changes (only because I didn't have a couple things in the cupboard!)...I used a 10oz. can of "rotel" tomatoes with diced green chiles instead of the 4oz. can of chiles, and used a whole 15oz. can of corn.  I used daiya shredded "cheddar cheese," it's absolutely wonderful. 

Thanks for the great recipe, I will most certainly be adding this to my list of favorites!!!  :)


This was good.  I left out the jalepeno, thinking the green chiles would be enough for me, but it definintely seemed to need something for more flavor and heat (like a jalepeno??)  I used FYH Monterey Jack.  I think it might be better with cheddar, though both would be great.  I also added a can of black beans prior to baking.  It would also be good with vegan diced "chicken" strips.  Picture to follow.

P.S.  I suck at making rice, but the rice came out perfectly... for those that might be in the same boat.


;D  This was an incredibly easy recipe to follow and the taste -- fantastic!  Of course, I made a few changes, but only because I didn't have all of the ingredients on hand.  I used a red onion instead of white, red pepper because I didn't have a jalapeno, and chickpeas instead of corn -- mostly because I didn't have corn, but because I wanted some kind of protein in the casserole.  I only had about 1/2 of a container of Tofutti sour cream, but it still came out so creamy.  It reminded me of risotto and I love risotto!  I used Teez cheese, which melts easily and tastes so good.  I admit that I would have liked to have left it in the oven a little longer to have the top part brown a little, but I couldn't wait to eat.


MY GOSH!  I love this recipe.  I fed it to my very large, meat-eating family at a reunion and they all liked it.  We didn't have any leftovers even though the meat dish cooked and served at the same time did!  I used a different kind of pepper that is less spicy than jalapenos and it made it perfect for the kids.  But, I still like it better spicy.  This is so easy to cook and is perfect for beginners.  Thank you for the wonderful recipe! :D


This was one of the best casseroles I've ever had! It wasn't really spicy at all, which I was kind of shocked at considering the jalapenos and chile peppers. For a more spicy dish I'd recommend another jalapeno or another can of green chile peppers, but honestly I thought that the recipe had the perfect amount of heat to it. I only made one modification: before I put the casserole in the oven I sprinkled a lot of cilantro on the top. I love cilantro, and I think it really added a nice Mexican feel to the dish.

Oh, and word from the wise (or newly-wise, haha): do not attempt putting in contact lenses after chopping up a jalapeno! LOL. Live and learn I guess. I never was too great with that whole common sense thing... ;-D

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