Italian Beef And Rice Casserole Recipe
Ingredients
| Ground beef | 1 Pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Celery | 1⁄2 Cup (8 tbs), chopped | |
| Canned tomatoes | 14 1⁄2 Ounce (1 Can) | |
| Canned italian tomato | 6 Ounce (1 Can) | |
| Canned mushroom | 4 Ounce, drained (1 Can) | |
| Parsley | 2 Tablespoon, snipped | |
| Salt | 1 Teaspoon | |
| Thyme | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Marjoram | 1⁄4 Teaspoon | |
| Rice | 1 Cup (16 tbs), cooked | |
| Cheddar cheese | 1 Cup (16 tbs), shredded |
Directions
In 2 quart casserole, combine ground beef, onion, green pepper and celery.
Microwave at high (10) 5 to 7 minutes until vegetables are tender.
Drain.
Add tomatoes, tomato paste, mushrooms, parsley, salt, thyme, pepper, marjoram and rice.
Microwave at high (10) 15 to 18 minutes.
Top with Cheddar cheese and continue to microwave at high (10) 2 to 3 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 25 to 30 minutes.
Top with Cheddar cheese and continue to cook 5 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 35 to 40 minutes.
Top with Cheddar cheese and continue to cook 5 minutes.
Microwave at high (10) 5 to 7 minutes until vegetables are tender.
Drain.
Add tomatoes, tomato paste, mushrooms, parsley, salt, thyme, pepper, marjoram and rice.
Microwave at high (10) 15 to 18 minutes.
Top with Cheddar cheese and continue to microwave at high (10) 2 to 3 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 25 to 30 minutes.
Top with Cheddar cheese and continue to cook 5 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 35 to 40 minutes.
Top with Cheddar cheese and continue to cook 5 minutes.
Chef
