This ground beef casserole has long been a popular family recipe, and it's a cinch to prepare and bake. As you can tell by the name, it's a "dump" type of casserole, made with layers of rice, potatoes, ground beef, and vegetables.
Feel free to omit the potatoes and add more carrots or another vegetable, such as green beans or corn. I add a can of diced tomatoes with juice along with the tomato soup and cut the water to 3/4 cup.
- 2 tablespoons vegetable oil
- 1 1/4 pounds lean ground beef (at least 85% lean)
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon paprika
- 1 cup chopped onion
- 3 medium potatoes sliced
- 1/2 cup uncooked long grain rice
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 can tomato soup
- 1 cup boiling water
- Butter a 2 1/2-quart baking dish. Heat the oven to 300 F (150 C/Gas 2).
- Heat the vegetable oil in a large skillet over medium heat. Cook the ground beef, stirring, until browned and no longer pink.
- Sprinkling each layer lightly with salt, pepper, and paprika, layer the onions, the ground beef, then the sliced potatoes, rice, carrots, and celery.
- Combine condensed soup with the boiling water and pour over casserole.
- Cover and bake at 300 F for 3 hours.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||7 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||5 g|