GROUND BEEF CASSEROLE WITH RICE
This ground beef casserole with rice is the perfect casserole for using whatever you have lying around in your fridge.
Provided by Jennifer Shymanski
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
- Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
- Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 17.8 g, Cholesterol 48.6 mg, Fat 10 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 4.6 g, Sodium 346.7 mg, Sugar 4.2 g
TOMATO RICE WITH CRISPY CHEDDAR
I could use all sorts of fancy words to explain this dish, but the best description is this: pizza in rice form. The inspiration for the recipe, though, is oddly enough not Italian - it's a hybrid of a classic South Indian tomato rice with onions and a shockingly fantastic Spanish rice recipe my mom and I photocopied out of my seventh-grade Spanish textbook for a school project. The crispy, bubbly, broiled Cheddar topping (use the sharpest white Cheddar you can find!) adds a little something something, making it a worthy dinner party dish.
Provided by Priya Krishna
Categories grains and rice, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Adjust an oven rack to the highest position and heat the oven to 500 degrees.
- In a large pot or Dutch oven, heat the oil over medium-high. When the oil begins to shimmer, add the onion and chile, spread them out in an even layer and cook, stirring occasionally, until the onion becomes translucent and starts to lightly char, 5 to 7 minutes.
- Increase the heat to high and add the tomatoes, using the back of a wooden spoon to lightly crush them. Cook, stirring occasionally, until the tomatoes break down into a chunky sauce, 5 to 6 minutes. Add the salt and remove from heat.
- Stir in the cooked rice and transfer to an 8-inch square (or similar size) baking dish. Sprinkle the grated cheese on top in an even layer.
- Switch the oven to broil and place the baking dish on the oven rack closest to the broiler. Broil until the top bubbles and turns golden brown, about 3 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 17 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 665 milligrams, Sugar 7 grams, TransFat 0 grams
TOMATO BEEF AND RICE CASSEROLE
Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.
Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
RICE - TOMATO CASSEROLE
This is like Spanish Rice, but includes cheese and makes for more protein. kids love it. There is another version with chicken. Just saute about a pound of boneless, chopped chicken breasts, then proceed with the recipe. At the end, instead of baking, leave everything in the saute pan, add the rest of the sauce and the cheese. Then cover the pan and let it sit until the cheese melts.
Provided by windhorse23
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion, garlic, green pepper and rice in the butter until lightly brown.
- Add all but 1/2 cup of tomato sauce.
- Then add boiling water, salt& pepper.
- Simmer, covered, until liquid is absorbed (about 20 minutes.).
- Line a greased casserole dish with half the mixture.
- Sprinkle 1 cup of cheese, then add the rest of the tomato sauce.
- Add the rest of the rice and the last of the cheese.
- Bake at 400 degrees for 15 minutes.
Nutrition Facts : Calories 311.6, Fat 15, SaturatedFat 9.3, Cholesterol 38.4, Sodium 1091.7, Carbohydrate 35.9, Fiber 2, Sugar 4.1, Protein 9
CURRIED RICE AND TOMATO CASSEROLE
Make and share this Curried Rice and Tomato Casserole recipe from Food.com.
Provided by Doreen Randal
Categories Long Grain Rice
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix all ingredients together and put into a buttered casserole dish with a tight fitting lid.
- Bake at 180 C 1 to 1 1/4 hours, stirring after 30 minutes.
- This can be all mixed together and left to stand until you are ready to cook it.
- If fresh tomatoes are not available or convenient use canned, replace some to the water with the juice from the can. (I think it has a better flavour using canned).
BAKED RICE WITH CHEESE AND TOMATOES
From my favorite inherited cookbook, "Cook Like a Peasant, Eat Like a King. The cookbook is from the 70's and documents the travels of two California "foodies" traveling through Europe, eating dishes made by "peasant women" in small villages. This side dish recipe is from Switzerland. I picture it as a comforting side dish. I like the combo of the swiss cheese and parmesan (not one I'm used to seeing), highlighting the influences of neighboring Italy.
Provided by Mrs Goodall
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- In a casserole melt butter and sautee onions and garlic until soft.
- Stir in the tomatoes, rice, salt, thyme and bay leaf, blending well.
- Pour in the chicken broth, stirring.
- Cover casserole, bring to a boil, and place in pre-heated oven for 15 minutes.
- Remove cover, discard bay leaf, stir in two cheeses, and heat in the oven for 2 minutes.
TOMATO, RICE, AND CHICKEN THIGH CASSEROLE
This rice and chicken thigh casserole has several layers of flavor and no highly processed soups. A nice comfort meal for any time of the year.
Provided by aputler
Categories Chicken Casserole
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
- Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
- Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
- Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
- Bake, covered tightly, in the preheated oven for 45 minutes.
- When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
- Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let rest for at least 15 minutes before serving.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 23 g, Cholesterol 101.1 mg, Fat 18.7 g, Fiber 1.2 g, Protein 28.4 g, SaturatedFat 6.8 g, Sodium 374 mg, Sugar 2 g
"TOMATO
This recipe became popular during the late 30's. A one-dish meal that is sure to please your family today as well! From the American Century Cookbook.
Provided by Bev I Am
Categories One Dish Meal
Time 21m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spray 2 Qt casserole with cooking spray: set aside.
- Sprinkle chops with salt and pepper and then dredge in flour, shaking off excess.
- Heat oil 1 minute in large heavy skillet over moderately high heat.
- Add chops and brown 3-5 minutes on each side.
- Transfer chops to casserole.
- Top each with green pepper ring, then onion slice, then mound of par-boiled rice, dividing full amount equally.
- Pour tomatoes into casserole around chops so as not to disturb the rice.
- Cover snugly with foil and bake until chops show no signs of pink in center, about 1 hour, and serve.
- Note: Drain rice well after it's par-boiled.
- Also, if casserole seems dry at halftime, add a little water.
Nutrition Facts : Calories 541.5, Fat 27.4, SaturatedFat 8.5, Cholesterol 68.8, Sodium 565, Carbohydrate 49.9, Fiber 4.5, Sugar 7.2, Protein 23.7
SAUSAGE, RICE, TOMATO SOUP CASSEROLE
(3 Ingredients!) I just love simple, short recipes that taste great. This should be a family pleasing meal. 8)
Provided by OceanIvy
Categories Pork
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Brown the sausage, stir continuously to keep seperated into pieces.
- When lightly browned, drain off fat; add rice.
- Place rice and sausage into casserole dish, cover with soup.
- Cover and bake for 40 minutes.
Nutrition Facts : Calories 571, Fat 30.8, SaturatedFat 10.2, Cholesterol 81.7, Sodium 1009.9, Carbohydrate 49.9, Fiber 1.3, Sugar 6, Protein 21.6
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