Easy Seven Layer Rice Casserole

"Since there is no precooking the ground beef for this casserole it comes together quite easy, just layer ingredients and bake in just one dish, I always season the ground beef with seasoned salt, black pepper, fresh garlic and a few tablespoons of Parmesan cheese but that is only optional, you can even sprinkle cheddar cheese in the middle also when layering :)"
 
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photo by Ang11002 photo by Ang11002
photo by Ang11002
photo by loof751 photo by loof751
Ready In:
1hr 35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Set oven to 450 degrees F.
  • Butter a 2 qt casserole dish.
  • Layer each ingredient in order given starting with the uncooked rice on the bottom of casserole dish, ending up with the bacon on top (save the cheese for the last 10 minutes of baking).
  • Cover, bake for 1 hour; uncover and continue cooking for 20-25 minutes longer.
  • Top with shredded cheddar cheese the last 5 minutes of baking.

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Reviews

  1. this was totally awesome and so easy to throw together! i made a few changes to fit what i had and to play into the mexican theme a little more. i used a sleeve of the yellow saffron rice, black beans instead of the corn, a can of pace enchilada sauce instead of the tomato sauce, i added a serrano pepper and some garlic to the onion pepper mixture, i added a layer of cheese in the middle, i seasoned the ground beef with a taco seasoning packet, i used a can of extra hot rotel for the tomatoes, and i partially cooked the bacon and cut it up before adding to casserole. everyone enjoyed this! it was full of flavor and pretty too! i'll be making this several times a month. served with mexican corn muffins. thanks for another winner, carol!!!!
     
  2. The oven temperature in the instructions is incorrect; it should be 350 degrees. I've made Seven Layer Casserole for decades; my Mother had the original Hunts recipe booklet and I inherited it. Bake at 350 degrees and it won't burn. The last few times I've made the casserole, I rinse the rice in cold water and it cooks better. Another tweak is broiling the bacon after the last 30 minutes of cooking, and adding cheese. Enjoy!
     
  3. This is a very versatile recipe, your could change it to fit your taste in many ways, as long as you keep the liquid ratio correct. I made a mexican casserole out of it, next time I'll try the regular recipe. I stirred about 1-2 T of my homemade cilantro pesto into the rice (it was a nice addition) and would put basil pesto for the regular recipe as well as some mushrooms over the meat layer. The timing was right, but a 450 degree temperature is too hot for my oven, it burnt and stuck a little in the corners, so I think 425 would work better for me, perhaps increasing the cooking time a bit. It was an easy recipe since nothing needs pre-cooking, you just need to plan plenty of cooking time. This is a keeper!
     
  4. Another Kittencal winner! This was so easy to make and so tasty. I used seasoned salt on the ground beef. I think next time I would increase the corn and maybe not use diced tomatoes. Other than that just the ease of this won me over. Thanks hon! :)
     
  5. I used canned chicken as someone else suggested and my hubby and son looooved it! Easy to put together and very filling. I also seasoned with chili powder and garlic. Used a can of rotel tomatos too. I think it would have been better with the salsa instead of the tomato sauce. Thanks for the recipe!
     
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Tweaks

  1. I have been eating this my whole life. I altered the recipe I received from my mom by using INSTANT RICE. This eliminates the crunchy rice. I also use an entire can of whole corn as the original recipe called for but I only lightly drain it, double the tomato sauce. I have a tendency to use very lean meat so the rice calls for more moisture. Try the instant rice it is a game changer.
     
  2. Recipe has an error in oven temperature; it should be 350 degrees. Rinse the rice in cold water. Broil the bacon after last 30 minutes of baking. Add shredded cheese, if desired.
     
  3. This was pretty darned tasty. The only problem was that the rice was burned at the very bottom. The only tweaks I made were instead of 8 oz of tomato sauce, I used 4 oz of tomato sauce and 4 oz of green chili verde enchilada sauce, and instead of green pepper, I used diced green chills. I will make this again but will either lower the cooking temp or shorten the cooking time so I don't get burned rice.
     
  4. I used canned chicken as someone else suggested and my hubby and son looooved it! Easy to put together and very filling. I also seasoned with chili powder and garlic. Used a can of rotel tomatos too. I think it would have been better with the salsa instead of the tomato sauce. Thanks for the recipe!
     
  5. this was totally awesome and so easy to throw together! i made a few changes to fit what i had and to play into the mexican theme a little more. i used a sleeve of the yellow saffron rice, black beans instead of the corn, a can of pace enchilada sauce instead of the tomato sauce, i added a serrano pepper and some garlic to the onion pepper mixture, i added a layer of cheese in the middle, i seasoned the ground beef with a taco seasoning packet, i used a can of extra hot rotel for the tomatoes, and i partially cooked the bacon and cut it up before adding to casserole. everyone enjoyed this! it was full of flavor and pretty too! i'll be making this several times a month. served with mexican corn muffins. thanks for another winner, carol!!!!
     

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