Rio Grande Casserole

Description
Makes 6 servings

Ingredients

 * 1 1/2 cups sliced celery
 * 1/2 cup chopped green pepper
 * 1 tablespoon butter or margarine
 * 1 10-3/4-ounce can condensed cream of mushroom soup
 * 1 cup (4 ounces) shredded Cheddar cheese
 * 1/2 cup sour cream
 * 1 4-ounce can chopped green chiles
 * 1/4 cup tomato paste
 * 1/4 teaspoon ground white pepper
 * 3 cups cooked rice
 * 1 cup buttered soft breadcrumbs
 * 1/2 teaspoon chili powder

Directions
Cook celery and green pepper in butter in large skillet over medium heat until tender crisp. Stir in condensed soup, cheese, sour cream, chiles, tomato paste, ground pepper and rice; heat thoroughly. Turn into greased shallow 2-quart baking dish.

Stir chili powder into breadcrumbs; sprinkle over rice mixture. Bake at 350 degrees 20 minutes.