John Ed's Ground Beef Casserole |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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NOTE: This recipe has been updated! This was Elswet's Papaw's Saturday Afternoon recipe. He prepared it himself, often. He said it was an old Navy recipe he remembered from WWII, and it was one of his favorite dishes. It has a slight pizza taste, which makes it a favorite among kids, is very easy to assemble, and gives you hands free cooking. NOTE: This recipe has been adjusted, slightly. ;) Ingredients:
1 cup brown rice, washed but uncooked |
32 ounces yellow whole kernel corn, canned, drained |
1/2 teaspoon italian seasoning |
10 ounces canned tomatoes, diced |
1/2 cup water |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup bell pepper, diced |
1/2 cup green onion, thinly sliced |
1 lb ground beef, raw crumbled |
1/2 teaspoon italian seasoning |
1/2 teaspoon garlic powder |
1/2 cup green onion, thinly sliced |
1/4 cup bell pepper, diced |
10 ounces tomatoes, canned diced |
1/2 cup water |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 slices bacon, to cover top |
1/2 cup monterey jack cheese, finely shredded |
1/8 cup green onion, thinly sliced |
1/2 teaspoon italian seasoning |
Directions:
1. Preheat oven to 350°.
2. Place ingredients as listed in large, greased baking dish, layer by layer just as it's listed. NOTE: The tomatoes can be purchased in a 20 ounce can, diced in its own juice. One half can per tomato layer will suffice well.
3. Bake at 350° covered for 2 hours.
4. You know it's done when the rice on the bottom is fully cooked.
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