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:
★★★★★ 1 vote
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

Step-By-Step

1Pre-heat oven to 400 degrees. Coat an 8-by-8 inch, or 11-by-7 inch baking dish with cooking spray.

2Combine 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.

3Stir 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.

4Combine 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