You can substitute 2 tablespoons bacon bits for the cooked bacon if you prefer.
INGREDIENTS | SERVES 4
- 1 cup uncooked long-grain white rice
- 1 16-ounce can whole kernel corn, undrained
- ½ teaspoon seasoned salt
- Nonstick cooking spray
- ¼ teaspoon freshly ground black pepper
- ¾ cup beef broth, boiling
- 1 15-ounce tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian herb seasoning
- 1 large yellow onion, diced
- 1 green pepper, seeded and chopped
- 2 stalks celery, finely chopped
- 1 pound lean ground beef
- 1 cup Cheddar cheese, grated
- 2 slices cooked bacon, crumbled
Preheat the oven to 375 °F.
Treat a 2-quart casserole dish with nonstick cooking spray. Add the rice, corn, half of the salt and pepper, and the broth to the casserole dish and mix together.
Mix together the tomato sauce, Worcestershire sauce, and Italian herb seasoning; pour half of it over the rice mixture in the casserole dish. Layer the onion, green pepper, and celery over the top.
Mix the other half of the salt and pepper into the ground beef; break the beef apart over the top of the celery.
Top with the remaining tomato sauce mixture. Cover and bake for 45 minutes.
Remove the cover and sprinkle the cheese over the casserole. Bake, uncovered, for an additional 15 minutes, or until the cheese is melted. Sprinkle the crumbled bacon over the cheese before serving.
If you don't want to cook the bacon separately, cut it into small pieces and mix it with the ground beef layer of the casserole. This will save you time, and it will also save you the hassle of cleaning up another cooking vessel.