CHEESY GROUND BEEF AND RICE CASSEROLE - Skinny Daily Recipes

Ingredients

• 1 Can Cream of Mushroom Soup
• 1 Cup Long Grain White Rice
• 2 Cups Water
• 1 Cup Carrots, sliced
• 1/2-1 lb Ground Beef, cooked
• Cheddar or colby jack cheese, sliced about 9 pieces
• 1 Cup Uncooked Rice
• 1/2 to 1 lb (depending on preference) ground beef, cooked
• Pacific Foods Mushroom gravy 13.9 ounces
• 1/2 cup milk
• Colby Jack or Medium Cheddar Cheese for topping
• 3 tablespoons unsalted butter
• 1/4 cup onion, minced
• 1 garlic clove, minced
• 1/2 cup minced white button mushroom
• 3 tablespoons flour
• 1/2 cup cream
• 1/2 cup chicken broth
• 1/4 teaspoon freshly ground black pepper
• salt to taste
• Cheddar or colby Jack Cheese, sliced- about 9 slices
• Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
• Stir together the soup,rice, water, carrots, and beef.
• Place in the baking dish and bake for 90 minutes.
• Top with cheese slices and bake a few more minutes or until melted.
• Heat the oven to 350 degrees and grease an 8×9″ baking dish.
• Whisk together the water, mushroom gravy, and milk.
• Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
• Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
• Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
• In a medium pan over medium heat, add the butter and melt.
• Whisk in the onion, garlic and mushrooms.
• Add the flour, whisking continually and cook for 30-60 seconds.
• Add the cream and broth and cook until thick.
• Season and remove from heat.
• Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
• Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
• Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
• Amount Per Serving:
• Calories: 269 Calories
• Total Fat: 11.1g
• Cholesterol: 57mg
• Carbohydrates: 21.5g
• Fiber: .5g
• Sugar: 1.4g
• Protein: 19.6g