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Dinner

Greek Beef and Rice Bake

Our Greek Beef and Rice Bake is slow-cooker twist on a cinnamon-kissed casserole — it layers up fast, thanks to prepared Alfredo sauce.

Serving Size:

6

Active Time:

25 min.

Total Time:

3 hrs., 10 min.

Ingredients

  • ¼ cup tomato paste
  • 1½ lbs. ground beef
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 cup Alfredo pasta sauce, from 15-oz. jar
  • 2 eggs
  • 3 cups cooked rice
  • ½ cup shredded sharp Cheddar cheese, 2 oz

Instructions

  1. Coat 4-qt. slow cooker with cooking spray. In large bowl, stir together tomato paste and ¼ cup water. Stir in beef, onion, garlic, oregano, cinnamon, salt and pepper until combined. Transfer mixture to slow cooker. Cover; cook on low 2–2½  hrs., until cooked through.
  2. Heat oven to 400°F. Coat 2-qt. baking dish with cooking spray. Using slotted spoon, transfer beef mixture to baking dish. In bowl, whisk together Alfredo sauce and eggs; stir in rice. Spoon over beef mixture; sprinkle with cheese. Bake until topping is set, 20 min. Broil until lightly browned, 3–4 min.

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