This is a nice dish to have on hand as it covers all the bases. It can be made with leftover rice or rice made specifically for this. If you’re not a fan of black olives, you can add less or omit them altogether.
1 pound ground beef
14 oz. can diced tomatoes with juice
19 oz. can tomato sauce
2 cups cooked rice
1/4 cup diced onion
1/2 cup diced green pepper
2 oz. can sliced black olives, drained
clove minced garlic
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. parsley
2 cups shredded Cheddar cheese
Brown the ground beef until no longer pink. Cool and add to a large resealable freezer bag. Add all other ingredients except for the cheese to the bag. Remove excess air and seal.
Put the grated cheese into a medium resealable freezer bag and seal. Staple it to the top of the other bag, being sure to staple above the seals on both bags. Lay flat and freeze.
On cooking day, thaw the bag, carefully remove the staples and throw staples away. Pour casserole into a baking dish and sprinkle the cheese on top. Bake at 350* for 35-40 minutes, covered.
This recipe is part of my 10 Days of Gluten Free Freezer Meals series in the iHomeschool Network Autumn Hopscotch. You may also be interested in following my Gluten Free Recipes or Freezer Meals Pinterest Boards.