Beef And Rice Casserole

Beef And Rice Casserole

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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.

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

How to Make Beef And Rice Casserole

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.

Printable Recipe Card

About Beef And Rice Casserole

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



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