Mince Rice Corn Casserole.

This has been a family favourite for over forty years now, and I have no idea where it originated. I doubt that we would have invented it, so it probably came from a Woman’s Weekly in the 1960s, or perhaps the Listener. Whatever its origins, it is solid, satisfying family fare using cheap, readily obtainable ingredients, such as will be found in even the most modest of store cupboards.


¼ cup tomato paste.

¾ cup milk.

¼ tsp pepper.

1 tsp Worcestershire sauce.

Salt to taste.

2 tblsp olive oil.

250g beef mince.

1 medium onion, peeled and chopped.

1 ½ cups cooked rice.

1 cup whole kernel sweet corn.

1 ½ cups cheese sauce[1].

½ cup grated cheese.


In small bowl, beat the tomato paste, milk, pepper, Worcestershire sauce, and salt together to form an even paste. Set aside. Preheat the oven to 180°C.

Heat the oil in a sauté pan over a hot flame and brown the mince all over. Add the onion, stir through and cook for a further five minutes, stirring frequently. Stir in the rice and the sweet corn, then add the tomato paste mixture and stir through, cooking, until thoroughly mixed and very hot. Transfer the mixture to an oven-proof dish.

Prepare the cheese sauce and spread it evenly over the top of the mixture then sprinkle with the grated cheese. Place in the oven and bake, uncovered, for 30 minutes. Serve immediately with green peas on the side.

Serves: 2.

[1] To prepare the cheese sauce, melt 25g butter in a small pan over a hot flame. When melted, stir in 2 tablespoons of plain flour and cook until a roux forms. Pour in 1 cup of milk and cook, stirring, until the white sauce thickens. Remove from the heat and beat in ½ cup grated cheese until it is fully absorbed and the mixture is smooth.


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