Creamy Beef Rice Casserole Recipes

Steps:

• 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!

Steps:

• 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. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Steps:

• Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
• Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
• Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
• Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

Steps:

• 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.

Steps:

• In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
• Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
• Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
• Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
• When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
• TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.

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.

Steps:

• Place oven rack in middle position Heat oven to 400 degrees. Melt 2 tablespoons of butter. Process melted butter and bread in food processor until coarse crumbs form, about 6 pulses.
• Melt remaining butter in large Dutch oven over medium heat. Add onion & salt -cook until the onion is very soft and lightly browned, about 9 minutes. Stir in the garlic & cook until fragrant, about 15 seconds. Stir in the flour to coat the vegetables. Slowly whisk in the broth, milk, and water. Bring to a simmer, whisking often.
• Stir in the rice, pepper, & cayenne - bring to a boil. Cover & reduce heat to low. Cook, stirring every 5 minutes, until the rice is tender, 20 to 25 minutes.
• Off the heat, stir in the cheddar. Pour the rice mixture into a 9 by 13-inch baking dish and sprinkle with the breadcrumbs. Bake until the topping is browned and the casserole is bubbling, 20 to 25 minutes. Cool for 10 minutes. Serve with the lemon wedges and Tabasco.

Steps:

• preheat oven to 350. grease a baking dish.
• warm the butter in a skillet over medium heat.
• add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
• transfer the corn and chile mixture to a large bowl.
• stir in the rice and remaining ingredients.
• spoon the mixture into the baking dish and bake, covered for 25 minutes.
• uncover and bake for 5 minutes more.
• serve warm.

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add noodles, corn, soups, sour cream, pimientos, salt and pepper; mix well. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 30 minutes or until heated through.