Easy Seven Layer Rice Casserole

From: Maisey

On Jul 23, 2008

This is marvelous! So good! I didn't have any green peppers so I decided to add a big jar of chunky salsa instead of the diced tomatoes. it worked! In the future I might play of the Mexican flavor even more. I would also like to make it with the parmesan cheese sometime.

From: vegwifeyshan

On Mar 18, 2008

Very good! I used brown rice and cooked it for the entire time listed, and still, my rice came out crunchy, not chewy or soft, so that was a bit disappointing. I seasoned the "beef" as Kitten suggested, although we used veggie crumbles, and used bacon bits (vegetarian), so that gave it a nice flavor. I would definitely recommend the cheese in the middle, because it melts so well through the layers. Thanks for submitting this recipe!

From: LonghornMama

On Jan 26, 2006

Very tasty! Dinner has never been easier. No need to precook the ground beef and rice. I used frozen corn, chopped onion and green pepper for nearly instant preparation. Watch the baking time, mine was done about 10 minutes early. Used a 2.5 liter Corning Ware casserole which was the perfect size. Took Kittencal's advice and added some salt and a little garlic. Even the kids ate and enjoyed this which is very unusual, though they did pick out the green peppers. Leftovers were yummy for lunch the next day. Wonderful! Thanks for sharing the recipe!

From: Marz

On Oct 30, 2005

Very easy and delicious indeed! DH really liked it! I forgot to add the bacon in the end, so I just cooked the bacon while the casserole was baking and cut it up in tiny pieces. When it was time to add the cheese I layered the bacon and then the cheese (that way I didn't get all the bacon fat in the dish). Next time I might add chopped olives. I also used brown rice. Yummy, yummy, yummy. If you are looking for a fast meal this is it! The oven does all the work. Thanks for a great recipe again!!