Supper Casserole |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cup uncooked rice | 1 12-ounce can whole kernel corn | 1 teaspoon salt |
| 1/8 teaspoon pepper | 2 8-ounce cans tomato sauce | 3/4 cup water |
| 1/2 cup finely chopped onion | 1/2 cup finely chopped green pepper | 3/4 pound ground beef |
| 4 slices bacon, cut into halves | ||
| 1 | Heat oven to 350 F. Pour rice into bottom of a deep 2-quart casserole. Cover with corn and sprinkle with half the salt and pepper. Combine tomato sauce and water; pour half the mixture over corn. Sprinkle with onion and green pepper. Drop in spoonfuls of the ground beef. Sprinkle with rest of salt and pepper. Pour on remaining tomato sauce mixture. Arrange bacon over top. Bake covered 1 hour; remove cover and bake 30 minutes longer. |