Skip the processed canned soups and make this whole food beef casserole for a creamy and comforting main dish that is sure to please.
Simple to make with common ingredients likely already in the pantry and freezer beef and rice casserole is a frugal dish that will stretch the budget without making anyone feel deprived.
This is a great dish any time of year but is an especially delightful way to use food storage items in the winter season.
I went with bits of stew beef in this recipe, however; options are endless.
Use ground beef if you have it.
Leftover bits of shredded pot roast would also be delightful. Shoot for about 4 cups of leftover meat.
There’s no reason chicken or turkey, heck even ham couldn’t work. Simply switch out the broth to chicken instead of beef for the sauce.
If you don’t have or don’t like peas substitute them for other vegetables.
Chopped green beans would work as would bits of broccoli.
Greens like spinach or collards that have been wilted can easily be added as well.
Mix Up the Mushrooms
Plain white button mushrooms work perfectly well. Simply clean and quarter them.
Use a mix of button mushrooms and cremini or portabello mushrooms if desired.
Wild, dried mushrooms that have been reconstituted and chopped will also work (aim for about 4 cups after they’ve been reconstituted).
Rice of Any Kind
The recipe calls for 3 cups of cooked rice. Use whatever rice you fancy. I usually have short grain brown rice in the pantry and went with that here.
White rice or even wild rice would be equally delicious.
Side Dish Options
This is a hearty casserole, serve it alongside a light side dish or two. Steamed green beans, roasted asparagus, sauteed greens, will all be quite good as simple side dishes.
One could never go wrong serving this alongside a big green salad either.
If you’re feeding a smaller family, there will be leftovers. Simply refrigerate and reheat either on the stove top or in the microwave for a quick and easy meal.
- 1 Pound Beef, ground or cubed
- 1 Pound Mushrooms, quartered
- 2 Cups Peas
- 3 Cups Cooked Rice
- 1 Onion, chopped
- 3 Cloves Garlic, minced
- 1 Tablespoon Olive Oil
- 2 Tablespoons Butter
- 1/4 Cup All Purpose Flour
- 1 Cup Beef Broth
- 8 ounces Sour Cream
- Salt & Pepper, to taste
- Preheat oven to 375 degrees.
- Lightly grease a 9X13 inch pan.
- In a large skillet, heat the olive oil. Brown the beef, add the onions, and garlic and saute until soft. Remove from heat. Drain excess grease, if necessary. Set aside.
- In a saucepan, melt the butter. Whisk in the flour and cook just slightly. Slowly whisk in the beef broth to avoid lumps. Cook over medium heat until thickened. Stirring almost constantly. Remove from heat.
- Pour the gravy into the beef mixture, add rice, peas, and sour cream. Stir until everything is thoroughly combined.
- Spread the mixture evenly into prepared 9X13 inch pan.
- Bake in the preheated oven for 50 minutes to an hour. The casserole will be thick and bubbly when done.
- Serve hot.
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Amount Per Serving: Calories: 400Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 75mgSodium: 235mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 22g