Beef And Rice Casserole
By
Carol Perricone
@coolbaker1
1
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.
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.
Ingredients
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1 lblean ground beef
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1 cchopped onion
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1 cthawed green peas
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1 cthawed corn
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1/4 cketchup
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1 Tbspchili powder
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1 tspground cumin
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1/2 tspthyme, dried
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1/4 tspsalt
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1 can(s)(14.5 ounce) diced tomatoes
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3 ccooked white or brown rice
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1 clight sour cream
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1/2 cchopped scallions
How to Make Beef And Rice Casserole
- Pre-heat oven to 400 degrees. Coat an 8-by-8 inch, or 11-by-7 inch baking dish with cooking spray.
- 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.
- 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.
- 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 Beef And Rice Casserole
Course/Dish: Beef Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy For Kids
