Beef And Rice Casserole Recipe

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Beef And Rice Casserole

Carol Perricone

By
@coolbaker1

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.


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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

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(s)
(14.5 ounce) diced tomatoes
3 c
cooked white or brown rice
1 c
light sour cream
1/2 c
chopped scallions

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids