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    Prize Winning Italian Beef Casserole


    Source of Recipe


    Roy G. Ney, Des Moines IA * Third Place, 1987 Hy-Vee Food Stores, Inc. Meat-Of-Iowa Casserole Contest

    List of Ingredients




    3 lb. beef rump roast
    3 c. beef broth
    1 jar pepperoncini -- (10 oz.) drained
    2 tbsp. Worcestershire sauce
    3 drops hot pepper sauce
    1 tsp. oregano
    1 tsp. thyme
    1 clove garlic
    1/2 c. uncooked rice
    1/2 c. milk
    1 egg -- beaten
    1/4 tsp salt
    6 oz. Mozzarella cheese -- grated

    Recipe



    Put beef roast in roaster pan. In blender container combine broth, pepperoncini, sauces and seasonings; blend until smooth, pour over beef. Cover; roast in 400 degree oven until meat falls apart, about 4 hours. Cook rice according to package directions. Combine cooked rice, milk, egg and salt; spread evenly into 9x9-in. baking dish. Spoon cooked beef mixture over rice; top with cheese. Bake 20 minutes in 350 degree oven. Let stand 10 minutes before serving.

 

 

 

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