Monday, 10 August 2015

Rissole Casserole

This is another one of my made up recipes.  I love a good casserole and mash and this one ticks all the boxes.  I'm the best Mum ever when I make this for my family.  I hope you enjoy it as much as we do.

500 grams of beef mince
1 medium carrot peeled and diced
2 – 3 medium mushrooms sliced
½ a zucchini diced
1 cup of frozen or fresh beans
1 stick of celery diced
1 tin of tomato soup
Salt and pepper to taste
Good shake of dried oregano,  basil,  onion flakes and garlic
500 - 700 ml of water
1 cup of uncooked shell or 1 1/2 cups of spiral pasta

Roll mince into small balls. 
Place into a large oblong casserole dish. 
Add carrot,  celery,  mushrooms,  beans and zucchini over the top. 
Sprinkle on the seasonings.  
Mix the soup with 500 - 700 ml of water and pour over everything..
Cover with foil and cook in the oven for 40 minutes at 180 degrees Celsius 
Take out of oven,  remove the foil and add the pasta.  
Push the pasta under the liquid so that it cooks.  Replace the foil.  
Return to the oven for a further 20 minutes or until the pasta has cooked through. 
Serve with mash and crusty bread.  

Serves 4 – 6 people. 
Freezes well.


*  If you have the time,  brown the rissoles in a fry pan first then add to the casserole dish.

*  I'm all for budget ingredients but this is a dish that needs a good quality tomato soup.  The Aldi brand is strong in flavour and dilutes well without loosing too much taste. Please don't use a generic brand unless you add 2 tablespoons of tomato paste for extra flavour..

*  This is a recipe where you can add any vegetables you have on hand. 

*  Left overs are great on toast.

Winter comfort food.
Browned rissoles with added carrot.
Adding silverbeet - because I can.
Ready to serve.


  1. This sounds delicious Wendy. DS2 has been asking me for ages to make meatballs so I'm going to give this a try this month. Thanks


  2. Sounds pretty yum to me Wendy! Comfort food is the best, isn't it? Mimi xxx

    1. Yep, this recipe really is comfort food. I drool just thinking about it.

  3. That is a variation on the "hedgehog "casserole mum made when we were kids- only her version was mince mixed with an egg and some uncooked rice ( about 2/3 cup for 500g of mince) not browned off just placed in the casserole dish, covered in tomato soup and then cover the dish with casserole lid or alfoil. Always served with mash and veg. The tomato and mince marry well and the sauce is delicious. I love the leftover rissoles cold in a sandwich the next day . Regards Julie D

  4. That looks really tasty wendy!
    You reckon it would work in the slow cooker?
    Just one of my time saving ideas haha
    Anne xx

    1. If you browned the meatballs first it might work. Slow cookers make meat tender and the meatballs could fall apart when serving.

    2. Oh awesome
      I'll give this a try in the next week or so I have plenty pre made meatballs in the freezer that need to be used up! Yay! Something new and easy :D

  5. I LOVE these kinds of dishes! Thank you Wendy, its on my list to try!


  6. I'm always on the lookout for more ways with mince. Thanks Wendy for the recipe! xo

  7. Hi wendy. This dish looks amazing!!!!

  8. Thankyou, will definitely try this one.

  9. We tried it a fortnight ago and everyone loved it. I'm making 2 dishes of it today - one for tonight, one later in the week for an easy tea.Thankyou. Sue

    1. Glad you enjoyed it Sue. You'll be the best Mum ever too !!

  10. I made this last night Wendy and hubby and the kids loved it. So did I because it was so easy, pretty much cooked itself, hearty and I used up a lot of veggies.




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