Ground Beef and Rice Casserole
User Reviews
5
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Prep Time
5 mins
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Cook Time
48 mins
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Total Time
53 mins
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Servings
6
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Calories
365 kcal
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Course
Main Course, Dinner
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Cuisine
American
Ground Beef and Rice Casserole
Description
The casserole starts with browning ground beef with onion and garlic for a savory base. Canned mushrooms and frozen chopped spinach contribute earthiness and greenery, while instant rice cooks in the mixture absorbing flavors. Mixed vegetables add texture and mild sweetness.
A condensed cream of celery soup and sour cream enrich the casserole, making it creamy and cohesive during baking. The final broil with shredded mozzarella cheese on top creates a melted, slightly browned topping that contrasts with the soft interior.
This casserole serves as a practical wholesome meal, suitable for a family dinner with its blend of protein, vegetables, and starch. It allows flexibility with substitutions: ground chicken, rotisserie chicken, any "cream of" soups, steamed fresh vegetables, or cooked rice adjusting water accordingly.
Leftovers store well in the refrigerator for several days or can be frozen for longer term. It is a convenient make-ahead dish that reheats nicely.
Ingredients
- 1 pound ground beef lean
- 1 onion diced
- 8 ounces mushroom 1 can, drained, canned, sliced
- 1 clove garlic minced
- ½ teaspoon oregano dried
- 10 ounces spinach 1 package, thawed and squeezed dry, frozen, chopped
- 1 cup instant rice
- 1 ¼ cup water
- 10.5 ounces condensed cream of celery soup condensed
- ⅓ cup sour cream
- salt to taste
- black pepper to taste
- 1 cup mozzarella cheese shredded
- ½ cup mixed vegetables frozen
Instructions
- Preheat oven to 350°F.
- Brown beef, onion and garlic until no pink remains. Drain any fat.
- Combine beef mixture with all remaining ingredients except cheese.
- Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
- Add cheese, broil for 3 mins or until golden.
Notes
- Ground beef can be replaced with ground chicken or shredded rotisserie chicken.
- Any “cream of” condensed soup can be used in this recipe.
- Frozen mixed vegetables can be substituted with steamed fresh or leftover vegetables.
- Cooked rice can replace instant rice; reduce water quantity to 1/2 cup if using cooked rice.
- Leftovers keep in the refrigerator for 3 to 4 days or freeze for 2 to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365 | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 78mg | 26% |
| Sodium | 480mg | 20% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 6656IU | 133% |
| Vitamin C | 6mg | 7% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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