Rice and tomato casserole

Name: Rice and tomato casserole
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 500.00 ml rice cooked; 3.00 bacon rashers, chopped; 1.00 onion chopped; 2.00 brown mushrooms chopped; 4.00 tomatoes peeled and diced; 0.00 sea salt and freshly ground black pepper; 250.00 ml breadcrumbs fresh; 125.00 ml cheddar cheese grated; 15.00 ml butter

5 servings

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Starch

By Food24 November 03 2009

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Ingredients (9)

500.00 ml	rice — cooked
3.00	bacon — rashers, chopped
1.00	onion — chopped
2.00	brown mushrooms — chopped
4.00	tomatoes — peeled and diced
0.00	sea salt and freshly ground black pepper
250.00 ml	breadcrumbs — fresh
125.00 ml	cheddar cheese — grated
15.00 ml	butter

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Method:

Preheat the oven to 180 °C and grease a 22 cm diameter ovenproof dish with butter.
Spoon the rice in the bottom of the dish.
Fry the bacon and onion until done.
Add the mushrooms and fry until done.
Remove from the heat, add the chopped tomatoes and season to taste with salt and pepper.
Spoon the mixture over the rice (it should be fairly runny).
Mix the crumbs and cheese and sprinkle on top.
Dot with butter and bake for 15 to 20 minutes or until heated through.