2 lbs. ground beef
1 onion, chopped
1 (26-1/2 oz.) jar spaghetti sauce
1 teaspoon salt
1-1/2 teaspoon smoke flavor
1-1/2 cups cottage cheese
5 cups cooked brown rice
1 (3-1/2 oz.) package pepperoni, divided
1/2 cup Parmesan cheese, divided
4 cups cheese, shredded and divided
Directions: Brown meat and onion. Drain off any remaining liquid. Mix in the spaghett sauce (pizza sauce may be used) add the salt and smoke flavor. Simmer for fifteen minutes. In a big bowl mix the cottage cheese into the rice. Add the meat and sauce mixture, stir well. Into two buttered, quart and a half to two quart casserole dishes divide half of the meat and rice mixture. Divide half of the pepperoni between the two bowls. Sprinkle with 1/4 cup Parmesan cheese divided between the two casserole dishes. Take a cup of shredded cheese and sprinkle over each dish. Add the remaining rice mixture, carefully, dividing between the two dishes. Top this second layer of rice mixture, by repeating. Pop the one dish into the oven bake at 325°F for 30 minutes. Store the other dish in the refrigerator or freezer until a later date.
Notes: We like this casserole fresh from the oven. But we like it even better once the left-over's are warmed up.