Ground Beef Casserole with Brown Rice

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My mother used to make this ground beef casserole for my brother and I when we were kids. Very filling. Takes well to additions and alterations.

By BIFAERIE79

Gallery

Recipe Summary

Servings:
8
Yield:
1 9x13-inch casserole
Nutrition Info
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

    Advertisement

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil.

  • Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

Cook's Note:

This freezes well so I like to make this when I do my OAMC. I put the mixture (without the cheese) into gallon-sized zip-top bags and freeze.

Nutrition Facts

Per Serving:
305 calories; protein 18.7g; carbohydrates 26.3g; fat 13.5g; cholesterol 56.8mg; sodium 680.4mg. Full Nutrition
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
lutzflcat
Allstar
Rating: 5 stars
01/04/2021
1.4.21 Made half of this recipe today specifically for luncheon portions. I baked in small tasting bowls, served with fresh oranges (sliced tomatoes or a small salad would be nice also) for what turned out to be a really tasty lunch…SURPRISINGLY tasty I’d like to say. Recipe submitter says this takes well to additions and alterations, so I made a few based on what I had. I added a little chopped red red bell pepper for a pop of color, switched cream of celery soup to cream of mushroom, and gave it a sprinkle of Gruyere-Swiss cheese. We’re pepper lovers, so it also got a healthy grind of black peppercorns. I think the single ingredient that makes this distinctive is that small amount of soy sauce, just enough. I know there are people who turn their nose up at canned soups, but it certainly works in this recipe. Definitely will make this one again. Read More
betsy
Rating: 5 stars
04/20/2021
I changed it to jasmine rice - but all of our kids love this meal - and it's so simple. I end up doubling it - and adding a full bag of each (frozen corn and frozen peas). Read More
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 06/21/2021