Beef And Rice Casserole

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Have you made this?

By Carol Perricone
@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:

1 Comment

Serves:

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

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.