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1 pound lean ground beef
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3 cups cooked brown rice
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2 cups frozen peas
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1 (10.75 ounce) can condensed cream of celery soup
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ΒΌ cup milk
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2 tablespoons soy sauce
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1 clove garlic, minced
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1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
Ground Beef Casserole with Brown Rice
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.
Recipes · Main Dishes · Casserole Recipes · Rice
| Prep Time: 10 mins |
| Cook Time: 20 mins |
| Servings: 8 |
| Total Time: 30 mins |
| Yield: 1 9x13-inch casserole |
Ingredients
Ingredients List
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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)
Nutrition Facts
| 305 | Calories |
| 14g | Fat |
| 26g | Carbs |
| 19g | Protein |