Cheesy Rice & Beef
Yield
2 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomato soup
|
|
| ⅓ | cup |
milk
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 2 | cups |
rice, cooked
|
|
| 2 | cups |
beef
ground, cooked and drained |
*
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tomato soup
|
|
| 79 | ml |
milk
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 473 | ml |
rice, cooked
|
|
| 473 | ml |
beef
ground, cooked and drained |
*
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
In large bowl, combine soup, milk and parsley; stir to blend.
Stir in rice, beef and onions.
Turn into a 10 x 6 inch pan.
Sprinkle with mozzarella cheese.
Bake at 350℉ (180℃) F for 30 minutes.
