Minute Rice Five Spice Casserole
photo by BeccaB3c
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 lb ground beef (lean is great, as you don't need to drain it)
- 1 teaspoon vegetable oil (or any oil you like)
- 1 1⁄2 teaspoons salt or 1 1/2 teaspoons no-salt brand salt
- 1 medium onion, chopped
- 1 dash pepper, to taste
- 1⁄8 teaspoon garlic powder or 1/8 teaspoon garlic granules
- 1⁄8 teaspoon thyme (ground basil also works)
- 1⁄8 teaspoon oregano (ground is best)
- 1 -2 bay leaf (try to take them out before baking)
- 1 (10 3/4 ounce) can mushroom soup, reduced fat works okay
- 1 (28 ounce) can diced tomatoes (the larger "family size" is good)
- 1 cup Minute Rice
- 8 slices sharp cheddar cheese, reduced fat is good
directions
- Brown meat in oil, add onions and cook until tender.
- Stir in seasonings, soup, tomatoes, and Minute rice.
- Simmer 5 minutes.
- Stir occasionally.
- Spoon into 1 1/2 quart baking dish. (But I only use a cast iron skillet, since it is both oven and stove top friendly. Plus, my Grandmother always made it in a cast iron skillet, and I did learn from her. She was the best cook for comfort foods.).
- Criss cross with cheese and broil until cheese melts.
- Garnish with olives if desired.
- Instead of olives, we sometimes use jalepenos.
- Also, this recipe works well when you cook it in a cast iron skillet- you only dirty one dish that way!
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Reviews
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Great Recipe! Fast and Easy. I've had this recipe since my childhood and have always loved it. I have tweaked the original recipe and made it even more amazing like other reviewers have done with diced or crushed tomatoes and if you have an herb garden, throw in a palm sized handful of fresh chopped thyme and oregano instead of dried as it has a wonderful flavor and adds color, My mother used sliced process cheese, but shredded cheddar or a combo of shredded cheeses are best. I decrease the salt to 3/4 tsp and don't use the oil to brown the meat as it doesn't need it. Green olives are good as a garnish but I find sprinkling capers over the cheese before browning the cheese is delightful. I also make it in a 12 inch oven safe skillet and don't transfer it like I use to. My gourmet husband loves it and calls it the best comfort food ever.
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This was great! Very fast to prepare too- perfect for being short on time (and all the ingredients were on hand!) I used 93% lean ground beef, and didn't add any oil to brown it with the onion; it wasn't needed. I used reduced fat cream of mushroom soup, and diced tomatoes. I did use a cast iron skillet (a must for my big family), but still went along and transferred it to a 1 1/2 quart baking dish. I sprinkled the top with shredded cheddar cheese, and put it in the oven for 5 minutes. A perfect casserole- not much to look at, but plenty of flavor! Thanks- I'll be making this again!
RECIPE SUBMITTED BY
Chef Garlic
Greensboro, North Carolina