Sour Cream Beef and Rice Bake
I love old cookbooks, of any kind, shape, form, date. Don't matter, I just love them.
But I think some of my favorites are the old ones in the binders, the kind you find at yard sales and church sales and school sales etc. Real recipes, by real homemakers. Easy weekday meals using simple ingredients but delicious and good enough to warm a tummy after a hard day's work.
This recipe certainly fits into that category. It comes from Buns in my Oven but I tweaked it to adapt to our likes.
1 pound ground beef
15 ounces canned tomato sauce
1 1/2 cups long grain, white rice
3 cups beef broth
1 cup cottage cheese
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Green onions, sliced
salt and pepper, to taste
Wash the rice under cool water. I do it about 3 times until the water runs clear.
Add the rice and beef broth to a medium sauce pan over medium heat, stirring occasionally.
Bring to a boil, reduce heat to low, and cover the pan. Cook for 15-18 minutes, stirring occasionally, until the water is absorbed. Allow to sit, covered, for 5 minutes.
While the rice is cooking, brown the ground beef in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato sauce to the pan.
Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese and the shredded cheese. Add in the sliced green onions and stir to combine. Salt and pepper, to taste.
In a 2 quart baking dish place half of the rice on the bottom of the dish. Top with half of the meat and tomato sauce mixture, add a few slices of provolone.
Repeat the layers.
Bake at 350 degrees for 10 to 15 minutes or until the cheese is melted.