Rule #325: You’re gonna need a bigger bowl.
There aren’t a ton of recipes I have that I can say are “family recipes” in the sense that they’ve been passed from generation to generation. THIS, however, is one of those recipes. My Grandma Lou made this when she’d host our family at my grandparents’ home in Albuquerque, New Mexico. She and my Grandpa actually lived in a sort of ‘village’ in Albuquerque called Corrales.
Hence the name: Corrales Casserole.
I love this picture: My Aunt Lynn (pronounced with a Texas accent – Annttt Liiinnn), my Momma, and my Grandma. This was taken in my Grandparents’ kitchen the night before my Anntt Liiinnn married her hubby. Their expressions make me laugh and take me back to that gorgeous house filled with so many memories.
Here’s the easy-peasy breakdown of how to make this Pitcher Family Tradition:
Sauté 1 diced white onion in 4 tbs. unsalted butter over medium-high heat until onions are translucent (about 8 minutes). Add in 2 (4-oz.) cans of diced green chiles (including the juice). Set aside.
Combine 6 cups of cooked white rice (from 2 cups dry rice) with 1 (16-oz.) container of sour cream and 1 (16-oz.) container of cottage cheese. I like to cook the rice a day or two ahead to make it even easier to assemble.
Next add the cooked onion and green chiles to the rice mixture.
Then add in some shredded Colby Jack cheese and chopped green onion.
Next sprinkle on a little ole salt ‘n peppah.
Finally, layer the rice mixture into a large casserole dish coated with cooking spray.
Sprinkle on just a touch more of that good ole Colby Jack cheese. (You could stop here if you’re making this ahead of time. Just cover and leave in the fridge until you’re ready to bake).
Bake, uncovered, at 375 for 30 minutes.
Garnish with more chopped green onion, and dig in!
This recipe is super simple, cheesy, comforting, and perfect to pair with so, so many things. We love it with flank steaks on the grill, grilled chicken, and even burgers. Here are other recipes to pair with this cheesy Corrales Casserole: Lemony Boiled Shrimp | Jalapeño Popper Chicken | Garlic Parmesan Roasted Shrimp | Grilled Pork Tenderloin | Buffalo Chicken Meatballs | Adobo Chicken
- 4 tbs. (¼ cup) unsalted butter
- 1 white onion chopped
- 2-3 (4-oz.) cans diced green chiles (we use 2 mild + 1 hot), more or less to taste
- 6 cups cooked white rice from 2 cups dry rice + 4 cups water*
- 1 (16-oz.) container cottage cheese
- 1 (16-oz.) container sour cream
- ¾ tsp. Kosher salt
- ¼ tsp. freshly ground black pepper
- 4 green onions chopped, plus more for garnish
- 2 cups Colby Jack or cheddar cheese shredded
- Preheat the oven to 375.
- Melt the butter in a skillet over medium-high heat. Add the white onion and sauté until onions are tender (about 8 minutes), stirring occasionally. Add the green chiles (including the juice) to the skillet. Stir and cook another 5 minutes. Remove from heat and allow to cool slightly.
- In a large bowl, break up the cooked rice with your hands so there are no large clumps. Add the onions + chiles, cottage cheese, sour cream, ¾ tsp. Kosher salt, ¼ tsp. freshly ground black pepper, green onions, and half (1 cup) of the Colby Jack cheese. Stir to combine.
- Spray a large baking dish with cooking spray. Pour in the rice mixture, smooth out the top, and top with remaining 1 cup of cheese.**
- Bake, uncovered, at 375 for 30 minutes. Turn on the broiler. Broil for about 2 minutes, until top is golden bubbly.
- Allow to cool for 10 minutes before serving. Garnish with remaining green onions.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.