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Spaghetti-Style Rice Recipe

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I keep the ingredients for this quick and easy casserole on hand so I can put it together at a moment's notice. It tastes like lasagna gut with rice instead of noodles.—Robin King, Klamath Falls, Oregon
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound ground beef, cooked and drained
  • 1 jar (15-1/2 ounces) garden-style spaghetti sauce
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup uncooked instant rice
  • 1 can (4 ounces) mushroom stems and pieces, drained

Nutritional Facts

1 serving (1 each) equals 508 calories, 26 g fat (13 g saturated fat), 98 mg cholesterol, 821 mg sodium, 34 g carbohydrate, 3 g fiber, 35 g protein.

Directions

  1. In a large bowl, combine all ingredients. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 15 minutes; stir. Bake 10 minutes longer or until rice is tender. Yield: 4 servings.
Any variety of spaghetti sauce would work in Spaghetti-Style Rice.
Originally published as Spaghetti-Style Rice in Taste of Home Ground Beef Cookbook 1999, p200

Nutritional Facts

1 serving (1 each) equals 508 calories, 26 g fat (13 g saturated fat), 98 mg cholesterol, 821 mg sodium, 34 g carbohydrate, 3 g fiber, 35 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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