Use Up Your Leftover Meat Rice Casserole Food

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USE UP YOUR LEFTOVER MEAT - RICE CASSEROLE



Use up Your Leftover Meat - Rice Casserole image

My mother in law made this when raising her kids. I like it now and make it occasionally. It is very easy, just make sure that you have an over proof pot large enough. Sometimes I will add a can of corn, but the recipe doesn't call for it. I used to make it in a dutch oven, until we moved and it was somehow left behind!!! This is easily doubled or even tripled, you just need a large enough pot.

Provided by knobbyknee

Categories     White Rice

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 medium onion, chopped
2 tablespoons butter
1 cup celery
1 (10 ounce) can green beans
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
1 cup uncooked rice (I don't use minute rice, but I suppose you could try!)
4 cups water (I drain the vegetables into a measuring cup, then use chicken broth for the water)
1 teaspoon salt (reduce or omit if you'd like) (optional)
1 1/2 cups meat, chopped up (your choice of meat-what ever is left over)

Steps:

  • Saute the onions and celery in the butter in the bottom of your dutch oven.
  • Add everything else and and bring to a boil. Reduce heat and simmer for 20 minutes.
  • Place in a 350 degree oven for 1 hour, uncovered.

Nutrition Facts : Calories 218.8, Fat 7.2, SaturatedFat 3.2, Cholesterol 10.2, Sodium 412.5, Carbohydrate 34.7, Fiber 2.3, Sugar 3.4, Protein 4.2

LEFTOVER MEAT CASSEROLE



Leftover Meat Casserole image

This is a great way to use up leftovers. A great Monday night casserole after the Sunday Roast dinner!

Provided by MarieRynr

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups cooked beef or 2 cups cooked chicken, cut into smallish pieces
1 cup diced celery
1 large onion, minced
1 cup leftover vegetables, diced
1 (10 ounce) can condensed tomato soup, undiluted
1 (10 ounce) can condensed mushroom soup, undiluted
3 cups cooked egg noodles
1 teaspoon salt
pepper
1 cup meat broth or 1 cup gravy
1 cup breadcrumbs
1/2 cup grated cheddar cheese

Steps:

  • Arrange meat, vegetables and noodles in layers in a casserole dish, with noodles on top.
  • Blend soups and gravy.
  • Pour over top.
  • Combine grated cheese with breadcrumbs and sprinkle on top.
  • Bake at 350*F for 45 minutes.

Nutrition Facts : Calories 395.1, Fat 12, SaturatedFat 4.8, Cholesterol 38.8, Sodium 1741.9, Carbohydrate 58.7, Fiber 3.9, Sugar 11.1, Protein 14

LEFTOVER MEAT CASSEROLE



Leftover Meat Casserole image

Make and share this Leftover Meat Casserole recipe from Food.com.

Provided by fame26

Categories     Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 cups chicken stock
1 can condensed cream soup, any style
1 lb cooked chicken, or any leftover cooked meat,cubed
1 lb frozen mixed vegetables, thawed or 1 lb canned vegetables
1/2 lb egg noodles, uncooked
1/2 cup mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • Combine all ingredients, except cheese, in a bowl.
  • Transfer to a buttered shallow baking dish.
  • Bake 40-50 minutes, stirring occasionally.
  • Mixture will thicken as cooked.
  • Remove from oven and sprinkle with mozzarella cheese.

Nutrition Facts : Calories 555.5, Fat 14.9, SaturatedFat 5, Cholesterol 146.8, Sodium 366.9, Carbohydrate 59.4, Fiber 6.4, Sugar 2.6, Protein 45.6

STEAK, ZUCCHINI AND RICE CASSEROLE



Steak, Zucchini and Rice Casserole image

Since this is zucchini season I bought some and added it to meat I had left over in the fridge along with cheese and cooked rice and it came out great! You can use whatever steak you have or any meat you have left over.

Provided by appliance queen

Categories     Weeknight

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup beef sirloin steak, cooked and chopped
1 medium zucchini, sliced
1 1/2 cups cooked rice
1 (10 ounce) can condensed cream of mushroom soup
8 ounces colby-monterey jack cheese, shredded
1 tablespoon salt-free garlic and herb seasoning

Steps:

  • Preheat oven to 350° Mix all ingredients together and put in a casserole dish sprayed with non stick spray oil. Bake at 350° for 45 minutes or until zucchini is tender.

Nutrition Facts : Calories 323.5, Fat 19.3, SaturatedFat 9.9, Cholesterol 62.1, Sodium 556.6, Carbohydrate 17.7, Fiber 0.5, Sugar 1.7, Protein 19.2

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