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Rissole, bacon and tomato casserole

The Australian Women's Weekly Smart Food
George Seper/Alex Biggs
Rissole, bacon and tomato casserole

Serving size: Serves 4
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef

Rissole, bacon and tomato casserole
INGREDIENTS

600g beef mince
1 small brown onion (80g), chopped finely
1 egg
½ cup (100g) white long-grain rice
¼ cup (15g) stale breadcrumbs
2 teaspoons worcestershire sauce
4 rindless bacon rashers (260g), chopped finely
400g can diced tomatoes
½ cup (125ml) beef stock
2 tablespoons tomato paste
½ cup coarsely chopped fresh basil
METHOD

Preheat oven to 200°C/180°C fan-forced.

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.

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

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

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