Italian Beef And Rice Casserole
|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 paste||6 Ounce (1 Can)|
|Canned mushroom pieces||4 Ounce, drained (1 Can)|
|Fresh parsley||2 Tablespoon, snipped|
|Rice||1 Cup (16 tbs), cooked|
|Cheddar cheese||1 Cup (16 tbs), shredded|
Saute beef, onion, green pepper and celery over medium-high heat until meat is browned and vegetables are tender.
Add tomatoes, tomato paste, mushrooms, parsley, salt, pepper, thyme, marjoram and rice.
Spoon mixture into 2-quart casserole.
Convection Bake at 325°F for 20 minutes.
Top with cheese and continue baking 5 minutes or until cheese is melted.