Prep 20 mins
Cook 1 hr
These are from a mimeographed, hand bound cookbook given to me by Lioness Joan Nielsen of Marshall, Saskatchewan, about 20 years ago. Marshall isn't quite Alberta, but it's just a few miles east of the border on Highway 16. The book is full of prairie standbys so if you need more, let me know. The can sizes aren't given. I would guess 14 ounces (400mL) but you may have to experiment.
- 1 lb hamburger
- 1⁄4 lb bacon, chopped
- 2 cups rice, cooked
- 1 (15 ounce) can tomatoes
- 1 teaspoon salt
- 1 (15 ounce) can peas, well drained
- 1⁄4 lb cheese, grated
- Cook all meat until browned; drain fat.
- Place remaining ingredients in alternate layers in a casserole and top with bread crumbs.
- Drizzle with 2 teaspoons melted butter and bake 1 hour at 350°F.
I had to double check this recipe because I thought I had left something out. It was too bland for my pallet. I think if you added in some beef stock maybe or a can of veggie soup maybe it wouldnt be so dry.
Tried this tonight - very good. I have a couple of things I'll do next time. First, I read tomato sauce and used chopped tomatoes, which do not add enough flavor. You really need a prepared pasta sauce for the tomato sauce. Second, next time I will add the bacon at the end on the top. I really like my bacon crunchy, and although I cooked it that way, it softened inside the casserole. I do think the spices from the marinara sauce might be good. My daughter used ketchup, and that was nice as well.
I doubled the hamburger and rinsed and drained all the fat.I also browned it w/a large onion and lots of minced garlic.We used brown rice and frozen peas,and only 5 slices of bacon for flavor. There was only a smidge leftover.Thanks for the simple and very tastey posting. mrssoupie