Reader recipe Roast and Rice Casserole
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Roast and Rice Casserole

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.

By Kathryn Garven

Source: Kathryn Garven

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Portion size 6


  • 3/4 cup 3/4cuprice
  • 1 1medium oniononions, chopped
  • 2 cup 2cupleftover cooked roast beef or chicken or pork, cubed
  • 2 cups 2cupsconsomme or stock
  • 1 can 1can (28 oz/796 mL) tomatotomatoes
  • 1 tbsp 1tbspWorcestershire sauce
  • 1/2 tsp 1/2tspsalt
  • 1 tbsp 1tbspolive oil
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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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