Recipe: Russian Fluff - 2 (ground beef and rice casserole)

EILEEN AND VINCE'S RUSSIAN FLUFF

1 pound bacon, fried crisp, drained, chopped
2 pounds ground chuck
1 medium onion, chopped
1 (16 ounce) can peas, drained
1 (20 ounce) can tomato sauce
1 cup quick cooking rice

Preheat oven to 350 degrees.

In large saute pan, brown bacon, beef and onions, breaking up the meat as it cooks. Drain off excess fat.

Transfer to a greased 13-by-9-inch casserole dish. Add tomato sauce, peas and rice.

Bake, covered, in preheated oven 45 minutes or until heated through.

Makes 6 to 8 servings

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PAT'S RUSSIAN FLUFF

1 pound ground beef
1 small onion, chopped
1 small green bell pepper, chopped
1/2 cup raw rice, cooked
1 (8 1/2 ounce) can peas, undrained
1 (4 ounce) can sliced mushrooms, undrained
1 (10 3/4 ounce) can tomato soup (undiluted)

Preheat oven to 350 degrees.

In large frying pan, fry meat with onion and green pepper. Drain.

Add the cooked rice, peas and mushrooms, including juice from peas and mushrooms, to meat mixture. Mix in soup and transfer to a 3-quart casserole.

Bake in preheated oven 50 to 60 minutes or until heated through.

Makes about 6 servings
Source: Milwaukee Journal Sentinel, October 21, 2008