Beef and Rice Casserole
photo by Ang11002
- Ready In:
- 1hr 35mins
- Brown beef with onion (if using) and drain.
- Add rice, soup, water, celery, peppers (if using), salt and black pepper, mix well.
- Place in greased two-quart casserole dish and bake, covered, for 1 hour and 15 minutes at 350 degrees F.
- Serve and enjoy!
Questions & Replies
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Loved it and so did my hubby and 10-yr old, who ate a frightening amount of it! ;-) I like the versatility of this recipe...you can throw just about anything into it if you have leftovers to use. I had some leftover vegetable broth and a half-can of cream of mushroom soup. It was slightly salty, but I think that was the broth's fault (even tho I reduced the salt by 1/2!) I think some leftover greenbeans would go good in this. I will definitely make this again and again! Thanks so much!
I didn’t want to go to the store, so I wanted find a recipe with ingredients I had in the refrigerator and pantry. I found this recipe; but I hate to say I didn’t have high expectations. Boy was I wrong! First I quickly sautéed my onion and celery (no bell pepper), then browned the ground turkey. I too used cream of celery soup. I have never had good luck making a casserole with rice (usually come out mushy), but the rice was nice and fluffy! Thanks FOXGIRL!
Wow! Really easy to make, and real tasty! I used cream of celery soup and I used ground turkey instead of beef.(just a personal preference) We cleaned up the whole thing, so I think next time, I'll have to increase the amount of ingredients. Thanks for another quick,when-you-can't-think-of-anything-to-make dinner.
RECIPE SUBMITTED BY
I'm an amateur foodie who loves to cook, something I only discovered in my mid-twenties. I never felt I had an aptitude for it, but when I started experimenting in the kitchen, I soon found I couldn't stop! Both of my parents cook--my father's background is Pennsylvania Dutch, and he (like his own father before him) makes huge pots of soups and stews that are "vonderful good." My mom is from the Deep South, and brought me up to use the Louisiana "Holy Trinity" of bell peppers, onions and celery in just about everything ( http://en.wikipedia.org/wiki/Holy_trinity_(cuisine) ). I have a very adventurous palate and one of my favourite kinds of food is Middle Eastern. For two years, I kept to a vegetarian diet--I don't anymore, but I still don't eat a great deal of meat, especially if it isn't fish or poultry. UPDATE: I'm back on a largely vegetarian kick, supplemented every now and then by a bit of fish. I've just got a fantastic new blender, also, and I'm making heaps of healthy smoothies at home... all fruit will fall to my whirling blades!