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Rice and tomato casserole

Recipe from: 12/5/2002 12:00:00 AM
Ingredients 9
Servings 5


  • 500
    cooked leftover rice
  • 3
    rashers bacon, chopped
  • 1
    onion, chopped
  • 2
    brown mushrooms, chopped
  • 4
    tomatoes, peeled and diced
  • salt and freshly ground black pepper
  • 250
    fresh breadcrumbs
  • 125
    grated Cheddar cheese
  • 15


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.

Read more on: starch  |  bake  |  shallow-fry

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