Grandma's Rice Dish
"My grandmother often made this casserole when I was young," recalls Lorna Moore of Glendora, California. "I forgot about it until I found myself adding the same ingredients to leftover rice one day. The memories came flooding back, and I've made this recipe regularly since then."
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
15 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 pound ground beef
- 1/3 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cups cooked long grain rice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 6 bacon strips, cooked and crumbled
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
- 1/2 cup dry bread crumbs
- 1 tablespoon butter, melted
DIRECTIONS
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil; remove from the heat. Add 1 cup of cheese; stir until melted.
Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 4 servings.