Name: Rissole, bacon and tomato casserole
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 600 gram beef mince; 1 small brown onion (80g), chopped finely; 1 egg; 1/2 cup (100g) white long-grain rice; 1/4 cup (15g) stale breadcrumbs; 2 teaspoon worcestershire sauce; 4 rindless bacon rashers (260g), chopped finely; 400 gram can diced tomatoes; 1/2 cup (125ml) beef stock; 2 tablespoon tomato paste; 1/2 cup fresh basil, coarsely chopped

Rissole, bacon and tomato casserole

This rissole, bacon and tomato casserole is nutritious, delicious and easy to prepare ahead of time. The perfect mid-week family dinner.

George Seper/Alex Biggs — Rissole, bacon and tomato casserole

Serves 4

Cook

Ingredients

600 gram beef mince

1 small brown onion (80g), chopped finely

1 egg

1/2 cup (100g) white long-grain rice

1/4 cup (15g) stale breadcrumbs

2 teaspoon worcestershire sauce

4 rindless bacon rashers (260g), chopped finely

400 gram can diced tomatoes

1/2 cup (125ml) beef stock

2 tablespoon tomato paste

1/2 cup fresh basil, coarsely chopped

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine mince, onion, egg, rice, breadcrumbs and sauce in large bowl. Shape mixture into 12 rissoles; place into deep 2-litre (8-cup) ovenproof dish.

3.Sprinkle bacon over rissoles; pour over combined tomatoes, stock and paste.

4.Bake casserole, covered, 1 hour or until rissoles are cooked through and rice is tender. Stir in basil before serving.

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