Prep 0 mins
Cook 20 mins
This recipe came from my mother, Jean Godden, and is a family favorite, even with small children!
- 1 cup long-grain rice, cooked
- 1 (15 ounce) cancrushed tomatoes
- 1 can cream of mushroom soup (no added liquid)
- 1 lb ground beef, round or sirloin
- 1 small onion, chopped
- 1⁄2 small bay leaf
- 1⁄8 teaspoon oregano
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon cumin
- 12 green olives, chopped
- 3 ounces grated cheddar cheese
- salt, pepper to taste
- Cook rice per normal cooking instructions.
- While rice cooks, brown meat and cook onions until tender.
- Drain excess fat from meat.
- Combine meat and onions in skillet, and add crushed tomatoes, mushroom soup, bay leaf, oregano, garlic powder, cumin, salt, pepper, olives.
- Simmer together in skillet until rice is finished cooking.
- Add rice, and mix all ingredients well.
- Top casserole with cheese until melted.
The olives really were a nice touch, but it wasn't really anything we would make again.
Wonderful. The green olives really added a nice taste. I think I'd increase the oregano, garlic powder and cumin to 1/4 teaspoon to start with the next time I make this. I cooked 1 cup of dry rice and add all of it by mistake but it did not matter. Still tasted great!
I made this for for a group of 23 Native men and boys; they left nothing behind. That says it all. A chef at the feast we attended suggested adding wild rice to the casserole; will definitely try that next time.