3 Reviews

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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pattymcb55 August 27, 2014

Wonderful recipe! I've been looking for a kid-friendly Minute Rice recipe forever, and this is it! I used diced tomatoes like Bec, which gave it a perfect texture. The soup really rounded out the flavor of the sauce well! Thanks for sharing, Chef Garlic! :)

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Stacky5 May 11, 2005

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!

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Bec May 09, 2005
Minute Rice Five Spice Casserole