Some days it just doesn’t seem like there are enough hours to go around. I long ago realized that I was simply born on the wrong planet. No one’s fault really; just a mistake any over worked and underpaid stork could have made. But it still doesn’t negate the fact that I truly would have been happier if the original 36 hour a day plan for me (based solely on my own observations) would have been followed. And I know I am not alone. There are many of you out there for whom fate destined your misfortune too.  But alas, there is absolutely nothing we can do about our situation. (I’m quite sure in the future biologists will be able to work in cooperation with the Union of Stork Deliverers to make certain this type of error never again occurs.) But for those of us already on planet earth, we must persevere and make the most of the piddling 24 hours a day we were given. Hopefully this quick and easy recipe will help.

• 3 c. cooked rice (1 c. raw)
• 16-oz. (pint) sour cream
• 1 can cream of mushroom soup
• 1 small can (4-oz.) chopped green chilies
• 1 lb. Monterey Jack or Pepper Jack cheese, grated
• paprika

Combine the cooked rice, sour cream, soup, and green chilies. Spoon half of the mixture in a lightly buttered casserole dish. Sprinkle with half of the grated cheese. Repeat. Sprinkle lightly with paprika. Bake uncovered in a 350 degree oven for 30 minutes. Serve hot.

Can be prepared ahead of time and stored in the refrigerator. Just allow a little more baking time if you are starting with a cold casserole. And no, this is not a low calorie dish. But oh my goodness is it good and definitely a child pleaser. My kids used to woof this down. Great served with roast pork and a green salad.