Beef and Basmati Rice Casserole
"This is not a fancy or pretty dish, just a plain old wonderful comfort food. I found this recipe in a magazine, made a couple of changes to suit my families taste and this is the results. Cook and enjoy!!!!"
photo by CJ L.
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 lbs ground beef
- 1 medium onion, chopped
- 1 cup uncooked basmati rice
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can chicken and rice soup
- 2 1⁄2 cups water
- 1 teaspoon creole seasoning (or seasoning of choice)
- salt & fresh ground pepper
directions
- Preheat oven to 375 F.
- In a skillet, brown ground beef with the chopped onion, until the beef is browned; drain.
- Place meat mixture in a 3 qt.
- casserole dish which has been sprayed with oil.
- Mix all remaining ingredients in a bowl and pour over the meat mixture.
- Cover and bake for 1 hour and 20 minutes, stirring occasionally.
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Reviews
-
This was so very very good and easy! Just a few changes... I added a couple dashes of worcestershire sauce to the ground beef while it cooked, used low sodium chicken broth instead of water, used italian seasoning instead of creole/cajun, and for the last 10-15 minutes I took the foil off and topped with some shredded sharp cheddar cheese. The sides browned up a bit and the bubbly cheese on top was awesome! GREAT recipe! -
I added in a teaspoon of store bought panang curry paste and some thai basil and it is still cooking but tastes savory and a little spicy.
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I used brown basmati rice, because that's what we had in the cabinets :) It was still a win with everyone (even though some wanted to spice it up a little more which is great that everyone can have spicy or not so spicy) ! Thanks! -
This was so simple and tasty! I used brown rice and it worked just fine - we will definitely make this again! -
This is indeed comfort food as its best. We loved this casserole. It was so very easy to put together and so very tasty. I served this with a vegetable salad and fresh crusty bread. I will be making this recipe again soon. Thanks Jellyqueen!
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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