If you watched the show last week, you got the chance to see a lesson in canning tomatoes from Luann Finke of Finke Gardens and Nursery.
Today, Chef Judy Gillard joins us in the kitchen with a recipe that uses those canned tomatoes. It's a hamburger casserole that's perfect as our evenings begin to turn a bit cooler.
GROUND BEEF WITH RICE
This is a great way to use up leftovers. You could replace the beef with chicken or turkey and use just about any left‑over vegetable.
1 lb. lean ground beef
½ medium onion, chopped
1 green bell pepper, chopped
1 ½ tsp. Italian herb blend
1 28 oz. can diced tomatoes (or canned tomatoes)
3 cups cooked brown rice
1. In a large nonstick skillet, sauté beef until well cooked. Set aside on paper plate to drain.
2. Spray skillet with nonstick spray, and cook onion and peppers until soft. Add seasonings and tomatoes and simmer 10 minutes, uncovered.
3. Return beef to skillet and add rice. Mix well and heat through...Or place all in a casserole dish, cover and bake for 20 minutes in 350 degree oven. If you make it the night before, heat covered for 30 minutes.
Serves 4.
