BEEF AND RICE CASSEROLE
Steps:
- In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat.
- Stir in the garlic, onion, and peppers. Continue to cook for another 3 to 4 minutes to soften the onions and peppers.
- Add the beef broth, rice, undrained Rotel, and Worcestershire Sauce to the skillet and stir until well combined.
- Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.
- Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts and gets nice and gooey.
- Garnish with chopped parsley if desired.
CHEESY BEEF & RICE CASSEROLE RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- Lightly spray an 8x8-inch casserole dish with cooking spray. Set aside. Partially brown ground beef seasoned with half the garlic powder, salt, and pepper in a large skillet over medium-high heat. When meat starts to brown, stir in the onions and continue to cook until onions are tender, stirring constantly. Remove from heat and drain off any excess fat. Preheat oven to 350°F. Set the skillet back on the warm burner (no need to turn it on) and stir in the tomato sauce until incorporated, then stir in the broth. Stir in the rice, corn, additional seasonings to taste, and 1 cup of the shredded cheese. Pour mixture into the prepared casserole dish. Bake for 20 minutes. Remove from oven and top with the remaining cup of cheese. Return to oven and bake for another 15 minutes, or until hot and cheese is melted. Serve immediately.
CHEESY BEEF 'N' RICE
"This herb-seasoned casserole is one dish that all six of our kids love," notes Gwen Bradshaw of Kennewick, Washington. Serve garlic bread and fresh spinach salad to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 310 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 417mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
EASY RICE BAKE CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter a large casserole dish.
- In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
- In a large bowl, whisk together milk and eggs.
- Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
- Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
CHEESY GROUND BEEF AND RICE CASSEROLE
This is one of those comfort food dishes I created out of necessity because we were snowed in and this is what I had on-hand. Feel free to substitute whatever you've got or what you think might taste better, since the whole thing was a desperate measure anyway. I think this one turned out pretty darn good, though, even if I do say so myself. As an added bonus it came out pretty carb-friendly. The hot sauce isn't necessary, although I'd bump up some other spices in its place or this would probably be pretty bland.
Provided by Felix4067
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- *What I mean by "partly drained" with the mushrooms is to let the water run out but don't press down with the lid to squeeze the water out.
- Brown ground beef and onions together until beef is browned; drain most of excess liquid (don't go nuts, just get what you can with a spoon).
- Prepare instant rice according to package directions: bring water to a boil, then add rice. Stir, reduce heat to low, cover and simmer 5 minutes. Remove from heat, stir, cover, and let sit an additional 5 minutes.
- Reserve about 1/2 cup grated cheese; combine all the rest of the ingredients in a 2-quart casserole dish.
- Bake at 350F for 30 minutes; sprinkle reserved cheese on top and bake an additional 5 minutes or until melted.
- Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 507, Fat 30.1, SaturatedFat 14.7, Cholesterol 116.8, Sodium 1309.6, Carbohydrate 24.8, Fiber 3.2, Sugar 5.2, Protein 34.3
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- Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (beef broth) and cooking time. If preferred, cook the rice separately and skip the beef broth ingredient. You'll need 2 cups of cooked rice to combine with the other casserole ingredients.
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