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beef and rice casserole

(1 rating)
coolbaker1 avatar
Recipe by
Carol Perricone
@coolbaker1
Massapequa Park, NY

I found this recipe in my local newspaper, Newsday.com/food by Marge Perry. It is a tasty, simple, casserole that can be made ahead of time, reheated, and served with your favorite veggie or salad to make a complete meal.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For beef and rice casserole

  • 1 lb
    lean ground beef
  • 1 c
    chopped onion
  • 1 c
    thawed green peas
  • 1 c
    thawed corn
  • 1/4 c
    ketchup
  • 1 Tbsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    thyme, dried
  • 1/4 tsp
    salt
  • 1 can
    (14.5 ounce) diced tomatoes
  • 3 c
    cooked white or brown rice
  • 1 c
    light sour cream
  • 1/2 c
    chopped scallions

How To Make beef and rice casserole

  • 1
    Pre-heat oven to 400 degrees. Coat an 8-by-8 inch, or 11-by-7 inch baking dish with cooking spray.
  • 2
    Combine the beef and onion in a nonstick skillet over medium high heat, cook, stirring to break the meat into crumbles, until the onions begin to soften, and the meat browns, about 4 minutes.
  • 3
    Stir in the peas, corn, ketchup, chili powder, cumin, thyme, salt and tomatoes, reduce heat to medium, and cook, stirring occasionally, until mixture thickens, about 10 minutes.
  • 4
    Combine the rice, sour cream and scallions; place in an even layer in the baking dish. Top with the beef mixture in an even layer. Bake 10 minutes; let stand 5 minutes longer before spooning onto dinner plates.
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