Chili Rice Casserole - Lindsey

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2 cups cooked white rice
1 cup milk
2 eggs, beaten
4 oz can chopped green chilies or jalapenos, well drained
2 cups shredded monterey jack or cheddar cheese

Mix rice, milk, eggs, chilies, and 1 cup cheese in large bowl. Pour into casserole dish and sprinkle with remaining cheese. Bake at 350 for 50-60 minutes until set.

Tips for freezing: Undercook rice by about five minutes. Combine all ingredients and cool in refrigerator until cold. Thaw and stir before baking at 350 for 60-75 minutes until set and top is golden brown.