"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sour Cream Rice Bake Recipe

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This recipe for Sour Cream Rice Bake, by , is from The Rima Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tereasa Rima

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
15 oz. canned tomato sauce
1 1/2 cups long grain white rice
3 cups water (or beef broth)
1 cup cottage cheese
1/2 cup sour cream
1 cup cheddar cheese, divided
salt and pepper, to taste

Directions:
Directions:
Add the rice and water to a medium sauce pan over medium heat, stirring occasionally. Bring to a boil, reduce heat to low and cover the pan. Cook for 15-18 minutes, stirring occasionally until the water is absorbed. Allow to sit, covered, for 5 minutes. While the rice is cooking, brown the ground beef in a skillet until cooked through. Remove from the heat, drain the grease, and add the tomato sauce to the pan. Add the rice to a large mixing bowl and dump in the sour cream and cottage cheese. Stir to combine. Salt and pepper, to taste. In a 2 quart baking dish, place half of the rice on the bottom of the dish. Top with half of the meat and tomato sauce mixture. Sprinkle on half of the cheese. Repeat the layer. Bake at 350 for 10 to 15 minutes or until the cheese is melted.

 

 

 

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