What to Make With Ground Beef and Orzo
Ground Beef and Rice Casserole is a hearty and comforting combination of flavors.
Simply mix rice, frozen veggies and basis beef into a simple easy to make sauce. Elevation it all with cheese and broil until bubbly!
Why We Beloved This Rice Casserole
Casseroles are easy to brand, comforting and delicious, this recipe is no exception!
It's versatile since you tin can apply whatever veggies (or meats) that you happen to have on paw!
Cooking ground beef with onion adds lots of flavor. Using instant rice keeps the cook time quick while making a hearty meal.
Fix this recipe in advance and broil just in fourth dimension for dinner.
Ingredients/Variations
This recipe is so easily adaptable.
- Brand it with chicken instead of basis beef.
- Make it with any "cream of" soup you lot take on hand
- If you lot don't have Instant rice, add together in any type of cooked rice can supersede instant rice. If using cooked rice, reduce water to ane/ii cup.
- To replace frozen veggies, steam fresh veggies until tender crisp or use leftover veggies.
To Make a from scratch sauce, utilise the same sauce we add to our Broccoli Rice Casserole or create your own homemade condensed cream of mushroom soup.
How To Make Ground Beef and Rice Casserole
Information technology's difficult to find something this piece of cake to make that nonetheless tastes terrific, but here information technology is!
- Brown ground beef with onions and garlic.
- Add all other ingredients and bake (per recipe beneath).
- Peak with cheese and bake until bubbly and aureate on top.
What To Serve With Ground Beef and Rice Casserole
This goulash is a full repast itself, peculiarly with the addition of veggies. To stretch the repast or feed a crowd, add in i of the post-obit:
Side – Grilled or boiled corn on the cob or steamed veggies are the perfect addition!
Salad – Try a simple salad or a more make-ahead layered salad if yous accept time!
Dessert – How about a slice of strawberry cheesecake pie or some peach cobbler!
Got Leftovers?
Seal all leftovers in an airtight container. According to the USDA food storage guidelines, leftover dishes with meat added tin be refrigerated for 3 to four days, and frozen for 2 to 3 months.
To reheat:
- Defrost overnight in the refrigerator.
- Mix well and place in a covered casserole dish.
- Reheat at 325° F until steaming hot and bubbly.
This can as well be reheated in the microwave.
Easy Beefiness Casseroles
- Cheesy Beef & Macaroni Casserole – full of flavor
- Beefiness Taco Casserole – cracking freezer meal!
- Broiled Penne Casserole – with meatballs!
- Beef Stroganoff Casserole – ultimate comfort food
- Stuffed Pepper Goulash – one-pot meal!
- Hamburger Potato Casserole – fabricated with simple ingredients
Did you relish this Beef and Rice Casserole? Be sure to exit a rating and a comment beneath!
Basis Beef and Rice Casserole
Prep Time 5 minutes
Cook Fourth dimension 48 minutes
Total Time 53 minutes
Servings half dozen
This Beef and Rice Casserole is cheesy, creamy, filling, and total of flavour!
- 1 pound lean ground beef
- 1 onion diced
- 1 can mushrooms sliced, drained
- ane clove garlic minced
- ½ teaspoon oregano
- x ounces spinach chopped, frozen and squeezed dry out
- 1 loving cup instant rice
- 1 ¼ cup h2o
- 10 ½ ounces foam of celery soup condensed
- ⅓ cup sour cream
- salt & pepper to gustation
- 1 cup mozzarella cheese shredded
- ½ cup frozen veggies
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Preheat oven to 350°F.
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Brown beefiness, onion and garlic until no pink remains. Drain any fat.
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Combine beefiness mixture with all remaining ingredients except cheese.
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Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
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Add cheese, broil for three mins or until golden.
- Supersede basis beef with footing chicken (or rotisserie chicken).
- Any "cream of" soup will work in this recipe
- Supplant instant rice with any blazon of cooked rice (reduce water to ane/2 cup if rice is cooked).
- To supplant frozen veggies, steam fresh veggies until tender well-baked or use leftover veggies
Leftovers tin be refrigerated for 3 to 4 days or frozen for 2 to 3 months.
Calories: 365 , Carbohydrates: 22 one thousand , Protein: 23 g , Fat: 21 thousand , Saturated Fat: 9 yard , Cholesterol: 78 mg , Sodium: 480 mg , Potassium: 526 mg , Fiber: 3 g , Sugar: 2 g , Vitamin A: 6656 IU , Vitamin C: vi mg , Calcium: 210 mg , Atomic number 26: four mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Dinner, Chief Class
Cuisine American
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