Pineapple And Rice Casserole
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A home-kitchen version of pineapple and rice casserole, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 3/4 c. fine bread crumbs
- 1/2 c. milk
- 1 lb. ground beef
- 1 egg, slightly beaten
- 3/4 c. finely chopped onion
- 2 1/2 tsp. salt
- 2 Tbsp. butter
- 1 1/3 c. Minute rice
- 1 can sliced pineapple
- 1 green pepper, diced
- 1/4 c. catsup
Method
Combine bread crumbs, milk, beef, egg, 1/4 cup onion and 1 1/2 teaspoons salt.
Gently form into 20 meatballs; brown in butter in large skillet.
Add rice and remaining onion; stir gently until rice is lightly browned.
Drain pineapple, measuring syrup.
Add water to syrup to make 1 1/3 cups liquid.
Cut each pineapple slice into 6 wedges; gradually add with the liquid, 1 teaspoon salt and remaining ingredients to rice mixture; stir thoroughly. Bring to boil.
Reduce heat, cover and simmer 5 minutes.
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