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Pizza Rice Casserole

 Pizza Rice Casserole
Anyone who enjoys pizza and lasagna will like this Italian-style rice. It sure has a broad appeal with my family and friends. Usually, I make two or three of these casseroles at one time and freeze some for future enjoyment.
4 ServingsPrep: 25 min. Bake: 30 min.


  • 3/4 pound ground beef
  • 1 medium onion, chopped
  • 2 cans (8 ounces each) tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • Dash pepper
  • 2 cups cooked rice
  • 1/2 cup 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Add the tomato sauce, sugar, salt,
  • parsley, garlic powder, oregano and pepper. Bring to a boil. Reduce
  • heat; cover and simmer for 15 minutes.
  • Combine the rice and cottage cheese; spoon half into a greased 11-in.
  • x 7-in. baking dish. Top with half of the meat mixture. Repeat
  • layers. Sprinkle with mozzarella cheese.
  • Bake, uncovered, at 325° for 30-35 minutes or until heated
  • through and bubbly. Yield: 4 servings.

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Pizza Rice Casserole (continued)

Nutritional Facts: 1 serving (1 each) equals 335 calories, 11 g fat (6 g saturated fat), 56 mg cholesterol, 1,075 mg sodium, 31 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.