This casserole is another dish that can be served right after you make it, however, you can store it in the refrigerator for a later meal or freeze it for up to a month, too.
It’s another entree that’s great to have in the refrigerator as a back-up plan for busy nights or weekends.
It’s got plenty of beef, rice and vegetables so it’s a balanced meal all by itself; if you’re in the mood for a little something extra, cornbread or jalapeno cheese bread make great sides.
This is a hearty meal for 6 or more people.
Ingredients:
1 pound ground beef
2 Tablespoons oil
1 cup long grain rice
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 cup pitted olives, sliced
1 cup water
1 teaspoon Worcestershire sauce
2 and 1/2 cups canned diced tomatoes
2 teaspoons salt
1/2 teaspoon ground pepper
Directions:
Preheat oven to 325. Brown meat in the oil in a deep skillet. Remove the meat from the pan to a separate dish. Add onions, celery, green pepper, and rice to the skillet.
Cook til rice is light brown. Add the rest of the ingredients to the skillet and bring to a boil. Pour the contents of the skillet into a 2 quart casserole dish, or two smaller ones if you prefer.
Bake 45 minutes to one hour. Serve immediately, or cool and refrigerate for a later day. Can also be frozen. Great dish to freeze ahead for a party or large family gathering. Just defrost in the refrigerator and then warm in the oven (covered with foil) just before meal time.
