Rice And Beef Casserole With Cheddar Cheese
|Chopped onion||3⁄4 Cup (12 tbs)|
|Ground beef chuck||1 Pound|
|Seasoned salt||1 1⁄4 Teaspoon|
|Instant minced garlic||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Canned whole tomatoes||16 Ounce (1 can)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 can)|
|Packaged precooked rice||1 Cup (16 tbs)|
|Cheddar cheese slices||3 , each cut into 4 strips|
|Stuffed olives||3 , sliced|
About 30 minutes before serving: Preheat broiler if manufacturer directs.
In medium skillet, in butter, brown onions with chuck.
Add seasoned salt, garlic, oregano, thyme, Worcestershire, tomatoes, undiluted soup, rice; simmer 5 minutes, stirring occasionally.
Spoon mixture into 1 1/2-quart shallow baking dish; arrange cheese strips crisscross over top.
Broil 5 minutes or until cheese is bubbly; garnish with olive slices.