1976 Reserve Grand Champion
Nancy Garrett –Baytown, Texas

“Rasagna”

Sauce:
1 Tbsp. butter
1 clove garlic, crushed
½ cup chopped onions
1 can (8oz.) tomato sauce
1 cup RoTel tomato
1/8 tsp. pepper
1 ½ tsp. Italian seasoning
1 tsp. salt

Casserole:
1 bay leaf
1 Tbsp. Honey
2 cups cooked rice
1 cup sour cream
1 lb. ground beef cooked and drained
1 cup grated mozzarella cheese

Melt butter, garlic and onions. Cook until done.  Add remaining sauce ingredients and simmer 30 minutes. Remove bay leaf.

Casserole: Cover bottom of 1 ½ quart shallow casserole dish with rice.  Top with ground meat crumbled. Pour sour cream over beef. Then the prepared tomato sauce, sprinkle mozzarella & parmesan cheese over top of casserole.  Bake 350 degrees for 20-30 minutes.