Rio Grande Casserole - cooking recipe

Ingredients

1 1/2 c. celery, sliced
1/2 c. chopped green pepper
1 Tbsp. butter or margarine
1/4 c. tomato paste
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. sour cream
1 (4 oz.) can chopped green chiles
1 c. grated Cheddar cheese
3/4 tsp. salt
1/4 tsp. ground white pepper
3 c. cooked rice
1/2 tsp. chili powder
1/2 c. buttered soft bread crumbs

Preparation

In large skillet, cook celery and green pepper in butter until tender-crisp.
Stir in tomato paste, soup, sour cream, chiles, salt and pepper.
Heat thoroughly.
Add rice.
Turn into a buttered, shallow, 2-quart casserole dish.