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Cheesy Beef and Tomato Casserole

Cheesy Beef and Tomato Casserole
  • Prep 25 min
  • Total 1 hr 20 min
  • Servings 6
This hearty beef bake feeds six and can be ready for the oven in less than 30 minutes.
December 17, 2012

Ingredients

  • 1 lb (500 g) lean ground beef
  • 1 medium onion, chopped (1/2 cup/125 mL)
  • 1/2 tsp (2 mL) salt
  • 1/8 tsp (0.5 mL) pepper
  • 3/4 cup (175 mL) uncooked medium-grain white rice
  • 1 cup (250 mL) water
  • 1 medium zucchini, cut into 1/4 inch (6 mm) thick slices (2 cups/500 mL)
  • 1 large tomato, chopped (1 cup/250 mL)
  • 1 can (19 oz/540 mL) ready to serve tomato basil soup
  • 2 cups (500 mL) shredded mozzarella cheese

Steps

  • 1
    Heat oven to 375ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
  • 2
    Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
  • 3
    Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.

  • Tip: Use your garden-harvested zucchini in this hearty entrée. Large zucchini can be used if the slices are cut into quarters.

Nutrition Facts

Serving Size: 6 servings (1 1/2 cup each)
Calories
410
Total Fat
17g
Saturated Fat
8g
Trans Fat
1/2g
Cholesterol
65mg
Sodium
830mg
Total Carbs
36g
Dietary Fiber
2g
Sugars
7g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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