beef, cheese and rice casserole

Name: BEEF, CHEESE AND RICE CASSEROLE
Prep time: 20 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) lean ground beef; 1 small onion, chopped; 1 1/2 cup(s) water; 1/2 cup(s) catsup; 1 can(s) rotel tomatoes and chilies (your choice of flavors -- original, mild, hot, chunky, mexican or chili fixing's); 2 tablespoon(s) mustard; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 1/2 cup(s) minute rice, uncooked; 1 cup(s) shredded velvetta cheese

(2 RATINGS)

100 Pinches 1 Photo

Earl Williams

Smiths Station, AL

Updated on Sep 7, 2013

A great one dish meal. Is open to all kinds of variations for those who love to tinker.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 4 serving(s)

Ingredients

1 pound lean ground beef
1 small onion, chopped
1 1/2 cups water
1/2 cup catsup
1 can rotel tomatoes and chilies (your choice of flavors -- original, mild, hot, chunky, mexican or chili fixing's)
2 tablespoons mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups minute rice, uncooked
1 cup shredded velvetta cheese

How To Make beef, cheese and rice casserole

Step 1

BROWN MEAT AND ONION IN LARGE SKILLET ON MEDIUM HIGH HEAT, DRAIN ALL GREASE. PREHEAT OVEN TO 300 DEGREES.

Step 2

STIR IN WATER, CATSUP, ROTEL, MUSTARD, SALT AND PEPPER. BRING TO BOIL.
Step 3

STIR IN RICE; COVER. REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF RICE WITH FORK. THEN MIX BEEF, AND RICE TOGETHER. SPRINKLE TOP WITH SHREDDED CHEESE AND PUT INTO PREHEATED OVEN JUST LONG ENOUGH TO MELT THE SHREDDED VELVETTA.
Step 4

NOTE: YOU CAN SUBSTITUTE ANOTHER CAN OF ROTEL FOR THE CATSUP IF YOU WANT MORE TOMATOE AND CHILLIE FLAVOR.
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