Donna’s Beef and Rice Casserole

Donna’s Beef and Rice Casserole

This recipe came from my sweet sister-in-law, Donna Farnsworth Crisp. Her mother would make this for them when they were growing up. Donna's father was in the navy and this dish would always make them feel at home, no matter where they were stationed. Thanks, Donna, for sharing this recipe with me. It has become one of our family favorites!

1 pound ground beef, cooked and drained
1 can Mexican style stewed tomatoes, chopped*
2 cups cooked rice, either white or brown
1 ½ cups shredded cheddar cheese

Preheat oven to 350 degrees. Spray a 9x9-inch glass casserole with vegetable cooking spray (Pam). Spread half of the rice in the bottom of the baking dish. Top with half of the shredded cheese. Top with 1/2 of the ground beef and 1/2 of the tomatoes. Repeat layers. Top with remaining cheddar cheese. Bake 25 to 30 minutes, until everything is hot and cheese is melted.

Makes 4 to 6 servings

This is even better the next day.

*Note: You can use Italian-style stewed tomatoes if you prefer.