Well it was bound to happen....we hit a bust with a 30 Day Gourmet recipe. : ( SO disappointed with the recipe I made tonight. Brian barely ate it, and was being nice in not going to make something else instead. Personally, I didn't love it, but I didn't hate it either. It just didn't have much texture to it.
1 lb Ground beef
1/2 c Dry bread crumbs
1/4 c Diced onion
1/4 c Diced green pepper (optional)
1/4 tsp Salt
1/4 tsp Black pepper
16 oz Seasoned tomato sauce, divided (Mexican or Italian)
3 c Fully cooked rice
3/4 c Reduced fat shredded cheddar cheese, divided
Assembly Directions:
Combine first six ingredients with half of the tomato sauce. Pat the meat mixture into the bottom of a nine or ten inch square pan. Combine rice with the remaining sauce and half of the grated cheese. Spoon the rice mixture onto the meat layer.
To Freeze:
Slide pan inside a labeled one or two gallon freezer bag. Place the remaining cheese in a small food storage bag and set it inside the larger freezer bag. Seal the large freezer bag, remove excess air and freeze.
Optional Freezing Directions:
Place meat mixture into one bag, rice mixture into another, and remaining cheese in a third bag. Place all three bags together in one large bag. Assemble the dish after thawing all the components.
To Serve:
Thaw the casserole and bake at 350° for 25 to 30 minutes. Sprinkle remaining cheese in baggie over the hot casserole and bake an additional 5 minutes.
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