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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My grandmother often made this casserole when I was young, recalls Lorna Moore of Glendora, California. I forgot about it until I found myself adding the same ingredients to leftover rice one day. The memories came flooding back, and I've made this recipe regularly since then. Ingredients:
1 pound ground turkey or beef |
1/3 cup chopped onion |
1/2 cup chopped green pepper |
2 cups cooked long grain rice |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (11 ounces) whole kernel corn, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
6 bacon strips, cooked and crumbled |
2 teaspoons chili powder |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/2 cup dry bread crumbs |
1 tablespoon butter, melted |
Directions:
1. Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain.
2. Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted.
3. Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top.
4. Bake, uncovered, 15-20 minutes or until cheese is melted. Yield: 4 servings.
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