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–+ servings

Bologna Rice Barbecue

Adapted from a recipe in the Casserole Cook Book, page 133.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1⅓ cups dry par boiled rice, such as minute rice
  • 250 grams bulk bologna, diced to ½ inch cubes, (8 oz)
  • ½ cup spicy ketchup
  • ⅔ cup hot water
  • ⅔ cup mushrooms, sliced, undrained, sautéed or canned
  • ¼ cup onion, finely diced
  • 2 tablespoons green bell pepper, diced
  • ½ teaspoon salt
  • 2 tablespoons butter

Instructions
 

  • Add all ingredients to a large non stick pan, cook over medium heat stirring occasionally until hot.
  • Cover, reduce heat and let set for 5 minutes or until the rice is tender.
  • Fluff rice with a fork.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.