Romano Casserole - cooking recipe

Ingredients

1/3 cup raw rice
1 cup green capsicum, finely chopped
3/4 cup onion, finely chopped
1 (500 g) jar pasta sauce (I use Raguletto's Tomato and Romano cheese)
1 (310 g) can red kidney beans, drained and rinsed
500 g lean ground beef
1/2 cup grated cheese
2 rashes bacon, diced

Preparation

Place the rice in a greased casserole dish.
Cover the bottom evenly with the rice.
Sprinkle with the capsicum and onion.
Pour over half the pasta sauce.
Layer the kidney beans on top of the sauce and then spread the uncooked mince over the top of that.
Pour over the remaining pasta sauce and sprinkle with the bacon and cheese.
Bake, covered, at 180 degrees C for 1 hour.
Remove the lid for the last 10 minutes to brown the cheese.