Oster 4726 - Confetti Casserole; Spanish Rice

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CONFETTI CASSEROLE

(A Convenient Do-Ahead Dish)

4 Tbsp. (60 ml) 2 Tbsp. (30 ml) oil

buttered toast crumbs 1/2 tsp. (2 ml) salt

1-1/2 pounds (680 g) beef stew meat dash pepper

1 medium diced onion 1 egg, beaten

1 cup (250 ml) cream style corn 1/2 cup (125 ml) green pepper, diced

2 tomatoes, sliced

Butter 2 slices of toast. Put through Grinder using Fine Disc. Set aside to be used later.

Grind the meat and onions using the Fine Disc. Brown the meat, onions, and pepper

with the oil in a skillet. Remove from heat. Add seasonings and egg and mix well.

Put half the corn in a greased 1-1/2 quart (1-1/2 liter) casserole. Add half the meat,

mixture, then a layer of sliced tomatoes. Add the remaining corn, meat, and tomatoes.

Top with the buttered crumbs. Bake 35 to 40 minutes at 350°F (180°C).

IELD

: 4 S

ERVINGS

NOTE: Casserole may be prepared ahead, such as the day before,

and baked the next day.

SPANISH RICE

(A 1-Hour Casserole from Start to Finish)

1/2 pound (225 g) beef stew meat, 1 can (28 ounces or 800 g)

cut into cubes whole tomatoes, drain and

1 medium onion, quartered reserve liquid

1 medium green pepper, 1-1/2 tsp. (7 ml) salt

cut into strips 1/2 tsp. (2 ml) garlic salt

1 cup (250 ml) cheddar cheese cubes 1/2 tsp. (2 ml) oregano

(about 6 ounces or 170 g) 1/4 tsp. (1 ml) pepper

1-1/2 cups (375 ml) quick-cooking rice

Put meat through Grinder using the Fine Disc. In a skillet brown well.

Using the Coarse Disc, grind onion, green pepper, cheese, and drained tomatoes.

In a 3-quart (3 liter) oven-proof casserole combine all ingredients including

tomato juice. Cover and bake in a preheated 350°F (180°C) oven 45 minutes.

Uncover and bake an additional 15 minutes.

IELD

: 4-6 S

ERVINGS