beef and rice casserole
(1 RATING)
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.
No Image
prep time
15 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 cup thawed green peas
- 1 cup thawed corn
- 1/4 cup ketchup
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon thyme, dried
- 1/4 teaspoon salt
- 1 can (14.5 ounce) diced tomatoes
- 3 cups cooked white or brown rice
- 1 cup light sour cream
- 1/2 cup chopped scallions
How To Make beef and rice casserole
-
Step 1Pre-heat oven to 400 degrees. Coat an 8-by-8 inch, or 11-by-7 inch baking dish with cooking spray.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Ingredient:
Beef
Method:
Bake
Culture:
American
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