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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a great way to use up leftover rice. Ingredients:
2 cups cooked brown rice (i like brown, it holds up better in this casserole) or 2 cups white rice (i like brown, it holds up better in this casserole) |
1 1/2 cups cream-style cottage cheese |
1 small green bell pepper, seeded and chopped |
1 lb ground beef |
1 onion, chopped |
2 tablespoons fresh minced garlic |
seasoning salt and black pepper |
1/4 cup grated parmesan cheese |
2 (8 ounce) cans tomato sauce (hunt's is best) |
2 teaspoons sugar |
1 teaspoon dried parsley |
1 -2 teaspoon dried oregano |
3 cups shredded mozzarella cheese (or any cheese blend) |
Directions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9-inch or 11 x 7-inch baking dish.
3. In a frypan, brown beef with onions and garlic; drain fat then season with salt and pepper, the add/mix in Parmesan cheese.
4. Add in the tomato sauce with the sugar, parsley and oregano; cover and simmer for about 25-30 minutes.
5. Meanwhile, in a bowl, combine the cooked rice and cottage cheese, then season with salt and pepper (you can add in about 1/4 cup Parmesan cheese to the mixture if desired).
6. Transfer 1/3 of the mixture into a greased casserole.
7. Sprinkle ALL of the green peppers over the mixture.
8. Top with about 1/3 of the meat mixture.
9. Continue to alternate layers, ending with the meat mixture.
10. Bake covered or uncovered for 20 minutes; remove from the oven, sprinkle with grated cheese, return to oven, uncovered, bake for 15 minutes more.
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