Porcupine Casserole
, 6 servings
Rice and seasoned beef baked together in a savory tomato broth, finished with melted cheddar.
| prepPreheat oven to 375°F / 190°C | ||||||
| 300 g uncooked white rice | Add rice to 13x9 baking dish | Pour over rice, stir | Cover with foil, bake 375°F / 190°C, 45 min | Top with cheese, re-cover, rest 5-10 min | ||
| 450 g ground beef | Brown beef with seasonings, high heat | Add onion & celery, cook through | Add liquids & sugar, bring to boil | |||
| 1 1/2 tsp salt | ||||||
| 1 1/2 tsp garlic powder | ||||||
| 1 tsp pepper | ||||||
| 1 tsp onion powder | ||||||
| 1 medium onion, diced | ||||||
| 120 g finely diced celery | ||||||
| 720 ml beef broth or bouillon | ||||||
| 1 8-oz / 225 g can tomato sauce | ||||||
| 1 tbsp Worcestershire sauce | ||||||
| 2 tsp sugar | ||||||
| 225 g shredded cheddar cheese | ||||||
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