Beef And Rice Casserole

Name: Beef And Rice Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
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

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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 vote5

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
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How to Make Beef And Rice Casserole

Step-by-Step

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.

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