Growing up, we had this casserole of Russian Fluff at least once a month. I am not sure where the name came from and never thought about it until getting ready to write this post. I looked it up on the internet and it is the actual name of this dish and there are different variations of the recipe for it. It is easy to make and the flavors meld together well. My mom usually made homemade biscuits to be served along side of this casserole. If you have leftover rice from stir fry or take out, it’s a great way to use up the rice. Although I personally do not care for canned peas, preferring frozen, this casserole is an exception. As the bacon strips placed on the top cook during baking, the smokey bacon flavor permeates the dish, and we all know that everything tastes better with bacon on it right?
- 1 pound Ground Beef (or turkey)
- ½ cup chopped onion
- 1 cup Cooked Rice
- 1 can Tomato Soup (use undiluted)
- 1 15 oz. can small peas, drained
- 4 slices of uncooked bacon
- Make the rice if not using leftovers
- Brown ground beef with the onion
- Add the rice, soup and peas and stir together
- Place mixture in a casserole dish that has been sprayed with non stick spray
- Top with bacon slices
- Bake at 350 degrees 30-40 minutes until bacon is cooked and casserole is heated through
It can be made the day before by covering the unbaked casserole and refrigerating it until time to bake it. It may need 45 minutes to heat completely through.