Porcupine Casserole

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September 9, 2013 by The Perfectly Imperfect One

Beefy Rice Pie

Preheat oven to 350 degrees f


1 pound lean ground beef

1 small can tomato sauce (8 ounces)

1 cup water

2 cups shredded cheese *divided into two one cup portions

1 cup sour cream

1 cup water

1 and 1/2 cups rice (I used minute rice)


Brown your ground beef, season with your normal seasonings that you use when you ground beef, but just a little bit extra. I use garlic power, onion powder, salt and pepper. Drain the beef. Add the can off tomato sauce, the water, and the rice. *****If you are not using minute rice, you will need to precook the rice until it is ALMOST done (so it doesn’t get mushy) if you are using minute rice, just dump it right into the pan. Let simmer for a few minutes (about 3 or so). Add one cup of cheese and mix it all together. Make sure everything gets nice and mixed together. Let the cheese melt together with the rest of the ingredients. About a minute or two.

While that is simmering, get out a 9×9 glass pan, spray with olive oil or cooking spray or spread butter in the bottom to make sure the meal doesn’t stick to the pan. When the mixture is done simmering, dump it into the glass dish. Soften your sour cream with a fork so it is easy to spread. Spread sour cream as evenly as possible over the top. Then cover it…..smother it with the rest of your cheese. Put in the oven for about 15 minutes, or until cheese is melted thoroughly on the top. Keep an eye on it so it doesn’t burn, but make sure all the cheese is melted and you can no longer see the individual pieces of cheese. (but not so done the edges turn brown).

When done, remove from oven and let rest for about 5 minutes.

Serve hot, with a salad and/or veggie of your choice.

This fed my husband and myself two servings with a small leftover bit for a lunch. I think I would consider this about 4 to 5 servings.

A watched dish cooks perfectly

A watched dish cooks perfectly


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