SIMPLE TOMATO & RICE HAMBURGER SOUP
This Simple Tomato & Rice Hamburger Soup maybe be almost too easy to make, but you can't tell from the fabulous flavour! It also happens to be totally gluten free, as long as you check all of your sauces!
Provided by Karlynn Johnston
Categories Soups
Time 8h15m
Number Of Ingredients 11
Steps:
- In a medium frying pan, brown the ground beef, onion and garlic until ground beef is no longer pink. Drain the grease (I also like to rinse it with hot water to remove most of the grease) and place in a large crockpot. Alternatively, you can fry these in the bottom of your InstantPot and drain the grease from it.
- Add the broth, tomatoes, Worcestershire, ketchup,brown sugar (if wanted) and Italian seasoning. Add more sugar and Worcestershire to taste if needed. Place the lid on the crockpot and cook on low for 8-10 hours. Alternatively, you can cook this on the stovetop. Simply add the rice and simmer until the rice is cooked.
- For the crockpot method, thirty minutes to an hour before serving, add in the rice and cook until tender.
- Serve and enjoy!
Nutrition Facts : Calories 267 kcal, Carbohydrate 28 g, Protein 12 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 1040 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
CABBAGE HAMBURGER BAKE
You'll need only five ingredients to make this economical casserole. White rice, potatoes or bread would make a nice accompaniment.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.
Nutrition Facts :
HAMBURGER CASSEROLE
This hamburger casserole recipe is such a hit it's traveled all over the country! My mother originated the recipe in Pennsylvania, I brought it to Texas when I married, I'm still making it in California, and my daughter treats her friends to this oldie in Colorado. It's hearty, yet simple to prepare. -Helen Carmichall, Santee, California
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, layer half each of the meat, potatoes and onion. Sprinkle with half each of the salt and pepper. Repeat layers. Dissolve bouillon in water; pour over all. Top with tomatoes. Cover and cook over medium heat until potatoes are tender, 45-50 minutes. If desired, garnish with parsley.
Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 493mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
QUICK HAMBURGER, RICE, TOMATO & CABBAGE BAKE
Assemble the night before, refrigerate and bake.It is the same as cabbage rolls but not as much work.Correction 1 more cup of water added. Make sure you use DICED TOMATOES WITH ALL OF THE JUICE, A 29 OZ. CAN.
Provided by Montana Heart Song
Categories White Rice
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In deep metal rectangular pan or 9x13 pan,cover the inside of pan with tinfoil, bottom and sides so there is enough lap over the sides to fold together in the middle to form a cover.
- Remove core and chop cabbage.
- Place in pan.
- Sprinkle with 1 tsp salt.
- In large mixing bowl, mix meat, 1 tsp salt, pepper, diced onions, 2 eggs, cilantro, rice, and brown sugar. Mix well.
- Distribute evenly over the chopped cabbage.
- Squeeze the lemon over the meat mixture.
- In bowl mix soup water, tomatoes with juice and allspice.
- Pour over the top. Take a fork and gently fork down in the layer of ingredients to make sure sauce goes down into the bottom to the cabbage. Do not rip tinfoil.You can refrigerate overnight but use more cooking time.
- Remember to close the tin foil and make a fold in the top. This creates a steam pocket for the rice and vegetables to cook.
- Bake 350°F 50 minutes or extra 10 minutes if refrigerated.
Nutrition Facts : Calories 329.1, Fat 10.5, SaturatedFat 3.9, Cholesterol 91.4, Sodium 1094.1, Carbohydrate 43.6, Fiber 5.3, Sugar 15.3, Protein 17
TOMATO BEEF AND RICE CASSEROLE
Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.
Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
HAMBURGER RICE CASSEROLE
My mom made this many times for Saturday dinner when we were growing up. It is quick to prep and makes a satisfying meal with fresh bread.
Provided by MaMuse
Categories Main Dish Recipes Casserole Recipes Rice
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top.
- Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
- Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
- Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 19 g, Cholesterol 53.9 mg, Fat 15.7 g, Fiber 4.1 g, Protein 16.4 g, SaturatedFat 8.2 g, Sodium 691.4 mg, Sugar 6.3 g
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