You are here

Italian Beef And Rice Casserole

Gadget.Cook's picture
  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
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Marjoram 1⁄4 Teaspoon
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3019 Calories from Fat 1536

% Daily Value*

Total Fat 172 g264.7%

Saturated Fat 75.4 g377.2%

Trans Fat 0 g

Cholesterol 472.3 mg157.4%

Sodium 4348.2 mg181.2%

Total Carbohydrates 238 g79.4%

Dietary Fiber 24.7 g98.9%

Sugars 31.6 g

Protein 146 g292.3%

Vitamin A 202.7% Vitamin C 311%

Calcium 143.8% Iron 115%

*Based on a 2000 Calorie diet

Italian Beef And Rice Casserole Recipe