Difference between revisions of "Ground Chuck Casserole"
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* [[salt]], [[pepper]], dash of sweet [[basil]] to taste | * [[salt]], [[pepper]], dash of sweet [[basil]] to taste | ||
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# Place [[corn]] (not drained) in 1½ quart casserole dish. | # Place [[corn]] (not drained) in 1½ quart casserole dish. | ||
# Add uncooked [[rice]], half of the chopped [[onion]]. | # Add uncooked [[rice]], half of the chopped [[onion]]. | ||
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# Cover and bake at 350 °F for 1½ hours. | # Cover and bake at 350 °F for 1½ hours. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
Latest revision as of 16:55, 16 July 2012
Description
Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
- 4 generous servings.
- Takes about 15 to 20 minutes to prepare.
Ingredients
- 1 lb ground chuck, uncooked
- 1 (7 to 8 oz) can kernel corn
- 1 (10½ oz) can Campbell's tomato soup
- ¾ cup rice, uncooked
- 1 medium onion, chopped
- 2 strips bacon, whole or cut up
- 1¼ can (10½ oz) (soup can) water
- salt, pepper, dash of sweet basil to taste
Procedures
- Place corn (not drained) in 1½ quart casserole dish.
- Add uncooked rice, half of the chopped onion.
- Over this spread ½ can of the tomato soup.
- Then crumble up the ground chuck (uncooked) and add to dish with the rest of the onion, salt, pepper and basil.
- Spread the rest of the tomato soup and pour 1¼ cans of water over all.
- Place 2 strips of bacon over that.
- Cover and bake at 350 °F for 1½ hours.
