Chopped Meat & Vegetables
Why I Love This Recipe
Ingredients You'll Need
2 lbs. chopped meat
one 14.oz can of each:
peas
corn
french-style green beans
8 oz tomato sauce
one onion finely sliced
3/4 cup raw rice
Directions
Preheat oven 350 degrees.
In 3qt. pot, saute onion in a little olive oil. When wilted add the peas, corn, green beans and tomato sauce. Add 1 teaspoon salt, dash of pepper 1 Tablespoon dry orgegno and 1 teaspoon garlic podwer.
Simmer while chopmeat browns.
Saute the chopmeat in non-stick fry pan until browned, drain fat.
Using a 3qt covered casserole dish, layer half the browned chopmeat, layer the raw rice, add an additional teaspoon of salt over rice, layer half of the vegetable mixture.
Repeat layer of chopmeat and layer of vegetables.
Place covered casserole place in 350 oven for 45 minutes to 1 hour.
Serves 6 - 8
Use a big spoon to serve, don't forget the rice layer. My kids loved this dish and still do. You can use other canned vegetables that your family might prefer. I have used ground turkey, but it needs more seasoning.
