When my brother and I were young, my mother used to make this ground beef dish. Quite filling. accepts modifications and additions well.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 pound lean ground beef
- 3 cups cooked brown rice
- 2 cups frozen peas
- 1 (10.75 ounce) can condensed cream of celery soup
- ¼ cup milk
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
Instructions
- 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 9×13-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.
- 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
| Calories | 305 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 680 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I was looking for a ground beef casserole which does not include tomato and this was a real hit with my family.
Tasty! I made a few adjustments just based off what I had on hand….cream of mushroom soup and nacho/taco cheese and added onion soup mix to the cooking meat.
I changed it to jasmine rice – but all of our kids love this meal – and it’s so simple. I end up doubling it – and adding a full bag of each (frozen corn and frozen peas).
1.4.21 Made half of this recipe today specifically for luncheon portions. I baked in small tasting bowls, served with fresh oranges (sliced tomatoes or a small salad would be nice also) for what turned out to be a really tasty lunch…SURPRISINGLY tasty I’d like to say. Recipe submitter says this takes well to additions and alterations, so I made a few based on what I had. I added a little chopped red red bell pepper for a pop of color, switched cream of celery soup to cream of mushroom, and gave it a sprinkle of Gruyere-Swiss cheese. We’re pepper lovers, so it also got a healthy grind of black peppercorns. I think the single ingredient that makes this distinctive is that small amount of soy sauce, just enough. I know there are people who turn their nose up at canned soups, but it certainly works in this recipe. Definitely will make this one again.