Romano Casserole

This is a really tasty, easy to put together casserole that your whole family will enjoy. The original recipe came from the label on a jar of pasta sauce. I use a smooth pasta sauce with tomato and romano cheese in it to make this but you could easily experiment with different types or use home-made.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄3 cup raw rice
• 1  cup green capsicum, finely chopped
• 3⁄4 cup onion, finely chopped
• 1 (500 g) jar  pasta sauce (I use Raguletto's Tomato and Romano cheese)
• 1 (310 g) can red kidney beans, drained and rinsed
• 500  g lean ground beef
• 1⁄2 cup  grated cheese
• 2  rashes bacon, diced

Directions

1. Place the rice in a greased casserole dish.
2. Cover the bottom evenly with the rice.
3. Sprinkle with the capsicum and onion.
4. Pour over half the pasta sauce.
5. Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
6. Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
7. Bake, covered, at 180 degrees C for 1 hour.
8. Remove the lid for the last 10 minutes to brown the cheese.