Beef and Potato Casserole
List of Ingredients
1-1/4 pounds ground round beef
4 medium russet potatoes
1 cup instant rice
2 cans (10-3/4 ounces each) cream of mushroom soup
1 can (15-1/4 ounces) corn, drained
2 cups shredded mild cheddar cheese
Recipe
Preheat oven to 375 degrees. Cook ground round beef over medium-high heat, stirring occasionally. Peel and rinse russet potatoes, cut into small pieces and microwave for 9 minutes, rotating halfway through cooking.
Cook instant rice by boiling 1 cup water and adding 1 cup of rice; bring to a boil, cover and remove from heat.
Open both cans of soup and add to drained corn in 9x12-inch baking dish. Mix. Add beef, potatoes and rice and mix well. Sprinkle the 2 cups cheese on top. Put casserole into oven and bake 4 minutes or until cheese melts. Add salt and pepper to taste. Serves 6.
Oklahoman
2001-04-25
2001 Oklahoma Beef Cook-Off
Recipe created by Jammie L. Koch, Oklahoma City.
|
|
member logon
