Mediterranean Beef n Rice Bake
1 5 Lb 5 lb Beef Stew Meat
3 Cups Prepared White Rice
4 Tablespoons Butter
4 Cloves Garlic, Minced
1 Tablespoon Fresh Thyme
1 Teaspoon Tuscan Spice Mix
1 Cup Cream
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
16 Ounces Pecorino Romano Cheese, Shredded
8 Ounces Asiago Or Mozzarella Shredded
2 Bags Frozen Cut Green Beans
2 Tablespoons Olive Oil
6 Ounces Breadcrumbs
8 Ounces Parmesan Cheese, Shredded
4 Oz. Asiago Or Mozzarella Shredded
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Parsley
Preheat your oven to 400 degrees F. Bring a large pot of water to boil and add salt.
Prepare the rice to package directions.
Place the butter, garlic and the thyme, in with the rice and heat over a low flame until the garlic is just beginning to brown.
Remove the rice from the heat and pour in the cream, salt, pepper, Tuscan Spice, Pecorino Romano cheese and Asiago cheese.
Place the rice mixture into the bottom of a lightly greased 9×13 casserole dish. Layer with the thawed drained green beans. Next Add the shredded Chicken Layer.
Topping: In a small bowl, combine the olive oil, breadcrumbs, Parmesan and Asiago cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.
Serve with Caesar Salad, Dinner Rolls, and Vegetable Side Dish, Dessert.
Appetizer: Spinach Dip, bread and Olives on the table.