CORNED BEEF & RICE CASSEROLE
From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Doris King.
Provided by NELady
Categories Rice
Time 1h40m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together and place in a covered baking pan. Bake at 350* for 1 to 1-1/2 hours. Remove bay leaf.
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Daniel Ebinum
[email protected]This recipe is a lifesaver on busy weeknights.
Subhash Gurung
[email protected]I added some chopped carrots and celery to the casserole and it turned out great.
Lisa McAdoo
[email protected]This recipe is a great way to use up leftover corned beef.
Md Sajim Morshed
[email protected]I've made this recipe several times and it's always a hit. I love that I can use leftover corned beef to make it.
yubraj Bishokarma
[email protected]I made this recipe exactly as written and it turned out great. The casserole was moist and flavorful.
Joseph A. Rivas
[email protected]This recipe was a little too bland for me. I think I would add more spices next time.
Treasure Hasten
[email protected]I'm not a huge fan of corned beef, but I really enjoyed this recipe. The rice and vegetables helped to balance out the flavor of the corned beef.
Jeffrey Martin
[email protected]This is one of my favorite comfort food recipes. It's so hearty and filling.
Lakeisha Harris
[email protected]I love how easy this recipe is to make. I always have corned beef and rice on hand, so it's a great last-minute meal.
Benton Hunt
[email protected]This corned beef rice casserole was a hit with my family! The flavors were perfect and the dish was so easy to make. I will definitely be making this again.