Roast and Rice Casserole

Author: Canadian Living

This is a great weeknight dinner recipe, combining ingredients that are usually in the cupboard plus leftover roast from a weekend meal. It freezes well after cooking and can be re-heated in the microwave.

  • Portion size 6 servings
  • Credits : Kathryn Garven


  • 3/4 cups rice
  • 1 onion chopped
  • 2 cups leftover cooked roast beef cubed
  • 2 cups leftover cooked chickens cubed
  • 2 cups leftover cooked pork cubed
  • 2 cups consomme
  • 2 cups stock
  • 1 can (28 oz/796 mL) tomato
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil


In a small frying pan over medium heat, brown the rice and onion in the olive oil, stir frequently until rice is lightly browned, about 5 minutes. Meanwhile, in a saucepan simmer together the cubed roast, consomme or stock, tomatoes, worchestershire sauce and salt. Combine the rice and onion with the simmered ingredients in a large casserole and bake at 350 degrees for 45 minutes.
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Roast and Rice Casserole