This recipe for a 7-layer casserole is made in layers. The savory layers include ground beef, rice, corn, tomato sauce, and other vegetables. It's a complete meal in one dish and is wonderful served with crusty rolls or cornbread and a tossed green salad.
The original recipe, from a 1950s Hunt's Tomato Sauce ad, was made with another can of tomato sauce in place of the diced tomatoes. I added an optional eighth layer of shredded cheese.
- 1 cup uncooked rice, washed and drained
- 1 cup whole kernel corn, drained
- Dash salt and pepper
- 1 can (8 ounces) tomato sauce mixed with 1/2 cup water
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 3/4 to 1 pound extra lean ground beef, uncooked and broken up
- 1 can (14.5 ounces) diced tomatoes, undrained, or another can of tomato sauce mixed with 1/4 cup of water
- 4 strips bacon, cut in half
- 1 cup shredded Cheddar cheese or Cheddar Jack blend, optional
- Put the rice in a 2-quart baking dish.
- Spoon the corn evenly over the rice layer and sprinkle lightly with salt and freshly ground black pepper.
- Combine the 1 can of tomato sauce with 1/2 cup of water and pour over the corn layer.
- Sprinkle with the chopped onion and bell pepper.
- Top the onion and pepper layer with the ground beef and sprinkle lightly with salt and freshly ground black pepper.
- Top with the strips of bacon.
- Cover tightly with foil and bake at 350 F for 1 hour.
- Uncover and cook 30 minutes longer, until bacon is crisp.
- If desired, top with shredded cheese, return to the oven, and continue baking just until the cheese has melted.
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|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||11 g|
|Unsaturated Fat||8 g|
|Dietary Fiber||3 g|