Recipe by Ruth
"This was and is my favorite casserole and I hope you will enjoy it as much as my family does. Great warmed up the next day."
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potatoes, thinly sliced
carrots, thinly sliced
onion, thinly sliced
uncooked long-grain rice
2 (8 ounce) cans
peas, with liquid
1 (10.75 ounce) can
condensed tomato soup
1 (10.75 ounce) can
salt and pepper to taste
I tried posting this recipe a while ago. No wonder it never made it. It was already here! I do a couple things differently. I slice the potatoes and fresh carrots extremely thin as if making potato chips. Layer the potatoes on bottom of casserole dish, sprinkle with salt and pepper, layer with carrots, salt and pepper, sprinkle with raw long grain wild rice, 2/3 of a bag of frozen peas, topped with grounded beef browned with the onions and green pepper. I use a full can of tomato soup and 3/4 can of water or so. Cover and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer. Top with shredded cheddar cheese and return to oven until melted. My family LOVES this recipe. The kids always request it for their birthday meal. It takes a little time to cut the veggies so thinly and the baking time is long, but it's a winner every time. Have tried it with cream of mushroom soup, but we prefer the tomato.
Made according to directions except that I used frozen peas instead of canned (I dislike the taste of canned peas, but love frozen).
Strictly mediocre all the way. I was thoroughly unimpressed.
Needs plenty of salt. I recommend at least 1 tbs of salt and 1/2 tsp pepper. I mixed the soup, water, salt and pepper in a separate bowl before adding so that the salt and pepper were evenly distributed.
This is very similar to the "Seven Layer Dinner" recipe passed on to me by my mother. It's a great cold weather, filling meal. Our version uses browned ground beef instead of sausage. Also, I use frozen peas with water instead of canned.
This was so good . and everyone in the house finished there plates. Something that doesn't happen all the time at a house of picky eaters. The only thing that I would say is try it with corn in place of the carrots it is even better or my family says so.
This was pretty good. I agree that it was better the next day because the flavors really had a chance to blend. I only used 1 can of peas and that seemed like plenty. I wonder how it would be to substitute green beans or something like that to make it less starchy. I also was toying with the idea of using Cream of mushroom soup and milk instead of the tomato soup and water. I just might try it next time.
Great recipe and helps me clean out the cupboards! I just used what we had on hand. Thinly sliced some red potatoes, cut baby carrots in half, instead of buttering the pan, I put some butter on top of the onions. I didn't drain the canned peas and it turned out fine, the rice was perfect. Browned ground turkey instead of the sausage. Also I used cream of mushroom, like someone else mentioned, next time I may put an extra can in. In short it was good! I liked it a lot. My husband said it was okay, but he tends to like things with a kick. May try it in the crock pot next time.
Thanks for the recipe!!!
I had been searching for this recipe. It was one my step-mother used to make often when I was growing up and I always loved it. She always made it with tomato soup and breakfast sausages and that's the way I like it best. Thank you for taking me back to my childhood! :-)
This is very similar to the recipe I use, except I too use ground beef instead of sausage. Also I cook the instant rice b4 I add it to the mix and grated potatos and onions work better for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Seven Layer Dinner
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 342
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