Six Layer Dish

This has not been the summer of cooking.

My peeps are all going in different directions at different times, so it's been really difficult to get organized, let alone inspired.

Last night I fell back on an old standby. I usually serve this in the fall and winter, but I was working from what I had on hand (because really who wants to grocery shop when it's this hot?)

This is another one of those recipes that I like and rely on because I almost always have the ingredients on hand, and it came from one of my favorite cookbooks, More with Less.

Of course my copy's a bit older and worn

Shockingly, I did make a few changes in the recipe. So here's my version

after everyone dove in of course!

Layer in the order given in a 2 quart greased (sprayed) casserole, seasoning each layer with salt and pepper:

2 medium potatoes, sliced

2 medium carrots, sliced

1 medium onion, cut in half and sliced, or diced

1/2 cup uncooked white rice (not instant)

1 pound ground chuck, raw, crumbled

2 15-oz cans diced tomatoes with liquid

Bake uncovered for 1 1/2 hours at 325*.  Check to see that beef is cooked through, and top with grated cheddar/jack cheese. Bake an additional 5-10 minutes or until cheese is melted.

Serves 4-6 hungry folks. You can complete your meal with a nice tossed salad or green vegetable of your choice.

Happy eating!

linking up with Made by You Monday