Spanish Rice Casserole (Gluten Free Freezer Meal Series)

This is a nice dish to have on hand as it covers all the bases. Certainly this 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. Eat this as a main dish or a side dish. This casserole is also an easy pot luck meal or if you have company and want to offer a variety of flavors. 

Spanish Rice Casserole Recipe:

• 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
• salt, pepper
• 2 cups shredded Cheddar cheese

Begin by brown the ground beef on the stovetop until no longer pink. Cool the meat and then add it 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. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.

If you are looking for another pot luck friendly meal idea, try this Crockpot Pizza Casserole:

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Spanish Rice Casserole

Course: Main Course

Keyword: casserole, rice, Spanish

Servings: 6

: 443 kcal

Ingredients

• 1 LB ground beef
• 14 oz can tomato sauce
• 2 cups cooked rice
• 1/4 cup onion diced
• 1/2 cup green pepper diced
• 2 oz can sliced black olives drained
• 1 clove garlic minced
• 1/2 tsp basil
• 1/2 tsp oregano
• 2 cups cheddar cheese shredded
• salt and pepper to taste

Instructions

1. Brown the beef and allow it to cool before putting it into a large resealable freezer bag

2. Add other ingredients, except the cheese. Remove excess air and seal.

3. Put the shredded cheese into a medium resealable freezer bag and staple to top of the other bag.

For the day of cooking:

1. Thaw the bags and carefully remove staples

2. Pour into a baking dish and sprinkle cheese on top

3. Bake at 350 for 35-40 minutes, covered