I love the fact that the meat doesn’t need browned before going in the casserole. It makes this so easy to assemble. And horray for less dishes!
The rice gets nice and soft on the bottom of the dish and the corn adds a certain sweetness. The bacon has crisp edges and chewy centers and its flavor (aka fat) drips down and keep the venison from becoming dry. It’s really just a good, classic casserole.
Adapted from Fix-It and Enjoy-It Potluck Heaven
1/2 cup uncooked white rice
2 cups frozen corn, thawed
1 cup tomato sauce
1/2 cup water
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pound ground venison/beef
4 slices bacon, quartered
In a 2 quart baking dish, layer the rice and corn. Sprinkle with salt and pepper. Mix the tomatoe sauce and water. Pour half of it over the corn/rice. Layer in the onion and peppers. Then crumble the raw meat over too. Pour the rest of the tomato sauce/water over top and layer the bacon over all. Cover and bake at 375 for an hour. Remove the lid and bake another 15 minutes. Serve.