My Granny always made this for Thanksgiving and Christmas dinner.

Recipe Summary

Servings:
11
Yield:
8 to 12 servings
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Ingredients

11
Original recipe yields 11 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.

  • Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.

  • Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Nutrition Facts

241 calories; protein 12.4g 25% DV; carbohydrates 12.8g 4% DV; fat 15.1g 23% DV; cholesterol 45.5mg 15% DV; sodium 522.5mg 21% DV. Full Nutrition

Reviews (88)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2008
This recipe is a great base to add what you would like. I actually changed it up quite a bit. I used real rice that I cooked while I cooked the ground beef and onions and 'minced' garlic. I omitted the oregano, thyme, and sugar. I added a good amount of salt, pepper, and Red pepper flakes ground through a spice grinder very finely. I used a can of rotel tomatoes (milder) and Cream of mushroom with roasted garlic. I blended everything together and added about a cup of milk so it wouldn't dry out in the oven. I topped it with shredded "mexican" cheese and some shredded 5 Cheese italian. Baked it as directed. It was really good. You could do so much with this recipe. My hubby and I were talking about stuffing tortillas with it, toppin them with the cheese and your choice of salsa or enchilada sauce!! Read More
(54)

Most helpful critical review

Rating: 3 stars
05/05/2003
If you don't like oregeno leave it out or skip this recipe. I never realized how much I don't like it! Read More
(6)
104 Ratings
  • 5 star values: 44
  • 4 star values: 32
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 6
Rating: 4 stars
08/11/2008
This recipe is a great base to add what you would like. I actually changed it up quite a bit. I used real rice that I cooked while I cooked the ground beef and onions and 'minced' garlic. I omitted the oregano, thyme, and sugar. I added a good amount of salt, pepper, and Red pepper flakes ground through a spice grinder very finely. I used a can of rotel tomatoes (milder) and Cream of mushroom with roasted garlic. I blended everything together and added about a cup of milk so it wouldn't dry out in the oven. I topped it with shredded "mexican" cheese and some shredded 5 Cheese italian. Baked it as directed. It was really good. You could do so much with this recipe. My hubby and I were talking about stuffing tortillas with it, toppin them with the cheese and your choice of salsa or enchilada sauce!! Read More
(54)
Rating: 5 stars
07/23/2003
I really like the mix of flavors and texture in this recipe. Very creamy! I altered the recipe a little...Browned ground turkey w/ seasoned salt italian spice cumin and paprika along w/ the onion and some fresh garlic and then threw in the tomatoes cooked rice and soup letting it simmer for a few minutes before adding shredded cheddar to melt. I did not bake this in the oven; just did it all on the stovetop. It came out great! Very easy and quick using simple ingredients. Will make again... Read More
(31)
Rating: 5 stars
03/28/2011
I have the original recipe which was published in a Minute Rice calendar for 1968. It includes a bay leaf (remove before eating) and 3 sliced stuffed olives (which add an interesting twist and are small enough for kids to eat around) --- and no sugar (where did that come from?). I swirl the tomatoes in the blender for a couple seconds as son hates tomatoes; they disappear nicely. We ate this from 1968 onward; still a hit with the next generation. I love it warmed up for several days after the first take. Amused to see it on this site. Read More
(28)
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Rating: 5 stars
06/25/2008
I made this for supper tonite..i made a few changes in the seasonings...i used paprika garlic powder salt/pepper and a little bit of chili powder and about 1tbs. of crushed red peppers also used 1 can of tomatoes with green chilis this was very good..my husband tasted it and said it was right up his alley i offered him sour cream to top it off and he said no it was perfect the way it was! Oh yeah i also used pepperjack and american cheese slices on the top. I will be making this again..Thanks for the recipe! Read More
(20)
Rating: 5 stars
06/15/2005
This recipe has now become one of my family's main dishes. We usually have this once a week. Better than Hamburger Helper and the kids love the cheese on top. I use grated cheddar on top instead of the processed slices and I don't put sugar in it. Read More
(17)
Rating: 5 stars
07/23/2003
This recipe can only be described as THE QUINTESSENTIAL COMFORT FOOD!! My husband and I just loved it!! I made some changes and took advice from one of the previous reviews (Thanks Lilspinster!!). I used Season Salt Paprika Cumin and Hatch Green Chile Powder to season the meat while it was browning. I threw in some minced garlic too. I added corn and black beans to the soup etc. and cut the thyme and oregano in half. I used a pinch of raw sugar instead of white sugar (raw sugar doesn't have such a sharp flavor). I then topped the dish with four slices of Velveeta instead of American. It's a good thing the recipe makes such a generous amount because my husband ate the majority of the leftovers before I even got up this morning!! I was lucky to have some to bring to work for lunch!! This is a fantastic tummy-warming recipe...already a family favorite!! Read More
(16)
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Rating: 5 stars
05/02/2008
I gave this recipe 5 stars for the combination of ease availability of ingredients and it tastes pretty good too! This is a perfect recipe for a busy weeknight. It has quickly become a go-to for me. I everything on hand. The only thing I change - I omit the oregano. Instead I add a teaspoon each of chili powder and cumin. Read More
(10)
Rating: 4 stars
12/15/2002
Very tasty! I added canned mushrooms and used grated cheddar and jack cheese instead of American. My husband and I loved it - was even tastier the next day for lunch. Not sure about 12 servings though we got about 4 out of it as a main dish. Definitely a keeper! Read More
(9)
Rating: 3 stars
05/05/2003
If you don't like oregeno leave it out or skip this recipe. I never realized how much I don't like it! Read More
(6)