Eat at Bett's

Our Passion for Food came from our Mom

Pizza Rice Casserole


We made it our mission to use stuff in the house this weekend for our meals.  So I pulled out my copy of the More-with-Less Cookbook and went hunting.  I came across this delightfully simple little casserole.  I admit it sounds a little odd—cottage cheese and rice???—and yet the taste is very nice.  We served it alongside a fresh fruit salad.

2⁄3 c raw rice, brown or white, or 2 cups plain cooked rice
1 1⁄3 c water or vegetable broth
3⁄4 lb ground beef  (we had leftover ground turkey)
1 onion, chopped
1 cn 15oz., tomato sauce 
1⁄4 t garlic powder or 1 clove minced fresh garlic
1 t sugar
t salt and pepper to taste
1⁄4 t dried oregano
1 t parlsey flakes or 1 tablespoon chopped fresh parsley
1 1⁄2 c cottage cheese
1⁄2 c shredded cheese

Cook raw rice in water or broth until tender, 15 minutes for white rice or about 40 minutes for brown rice; cool slightly. 
While rice is cooking, brown ground beef and onion in a large skillet. Add tomato sauce and seasonings; cover and simmer 15 minutes. 
Preheat oven to 325°F; butter a 2-qt. casserole. 
Combine cooked rice with cottage cheese. Spread one-third of the rice mixture in the bottom of the prepared baking dish. Top with one-third of the meat sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle with the shredded cheese. 
Bake in preheated oven about 30 minutes, or until hot and bubbly.
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