Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (8-oz) tomato sauce; divided |
| ½ cup | Bread crumbs |
| 1 pounds | Ground chuck |
| ¼ cup | Chopped onion |
| ¼ cup | Chopped green pepper |
| 1½ teaspoon | Oregano |
| ⅛ teaspoon | Pepper |
| 1⅓ cup | Instant rice |
| 1 cup | Water |
| 1 cup | Shredded cheddar cheese; divided |
| ½ teaspoon | Salt |
Combine ½ cup tomato sauce, bread crumbs, chuck, onion, green pepper, oregano and pepper. Mix well. Pat meat mixture on bottom and sides of 9-inch pie plate. Combine rice, water and remaining tomato sauce, ¼ cup cheese, and salt. Spoon over meat and cover with foil. Bake at 350 for 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10-15 minutes.
MRS BILL HEIDELBERGER (CONNIE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .