Beef And Wild Rice Casserole Recipes

WILD RICE AND BEEF CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with nonstick cooking spray. Prepare rice mix as directed on package, omitting margarine.
• Meanwhile, brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add soup, milk, pepper and cooked rice mixture; mix well. Spoon into sprayed casserole. Cover.
• Bake at 350°F. for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is melted.

WILD RICE AND BEEF CASSEROLE

Steps:

• In a medium pot, bring the chicken broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed.
• In a skillet, melt the butter, and saute onion until tender. Stir in the ground beef, and cook until evenly brown. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese.
• Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

HAMBURGER WILD RICE CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees then coat 9" x 13" casserole dish with non-stick spray. Prepare long grain and wild rice according to box directions then fluff it with a fork and set aside.
• Place large skillet over medium-high heat then add ground beef. Cook 5-7 minutes or until no pink remains, breaking meat into small pieces as it cooks.
• Add mushrooms, onion and garlic then cook 4-5 minutes until the onion becomes translucent and mushrooms soften.
• Drain excess grease from skillet, return to stove then reduce heat to medium. Sprinkle flour over meat mixture then mix until flour has dissolved completely. Cook 2 minutes, stirring frequently then add beef broth. Stir to combine, scraping up any brown bits stuck to the bottom of the pan.
• Bring liquid to boil then add thyme, paprika and oregano. Reduce heat to medium-low then simmer for about 5 minutes. Stir in milk, return to boil then reduce heat once again and simmer 5-6 minutes or until the sauce thickens slightly.
• Add Parmesan cheese and prepared rice blend to the beef. Stir to combine then adjust seasoning with salt and pepper if necessary. Transfer mixture to prepared casserole dish then top with Italian cheese blend.
• Bake uncovered 20-25 minutes or until the center is hot and the sides are nice and bubbly. Let casserole cool for 10 minutes before serving.

WILD RICE AND BEEF CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Meanwhile, make rice mix as directed on package-except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
• Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

DUMP-AND-BAKE GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat oven to 375 degrees. Spray a large baking dish (about 9 x 13 inches) with cooking spray.
• In the prepared dish (or in a large bowl), use your fingers to crumble uncooked ground beef into small pieces. Add tomatoes, tomato soup, beef broth, uncooked rice, Worcestershire sauce, garlic, Italian seasoning, onion powder, salt and pepper. Stir to combine.
• Cover tightly with foil. Bake for 60-75 minutes (or until the rice is tender). During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted. Garnish with fresh herbs, if desired.

ONE-SKILLET GROUND BEEF AND WILD RICE

Steps:

• Heat the avocado oil to medium-high in a cast iron skillet. Add the onion and saute, stirring occasionally until softened, about 5 minutes.
• Move onions off to the side and add the hunk of ground beef. Sear the beef for 2 to 3 minutes per side before breaking it up into smaller pieces with a spatula.
• Add the remaining ingredients except for the rainbow chard and bring to a full boil. Reduce the heat, cover the skillet, and cook at a gentle simmer for 40 minutes, or until much of the liquid has absorbed.
• Add the chopped rainbow chard, replace the cover and cook until chard has wilted, about 3 minutes. Stir well and serve!

BEEF AND WILD RICE MEDLEY

Steps:

• In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef., In a large saucepan coated with cooking spray, cook beef in oil until no longer pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until vegetables are crisp-tender. Stir in the water and rice mix with contents of seasoning packet. , Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with onion.

GROUND BEEF AND WILD RICE CASSEROLE

Steps:

• In a medium stock pot or Dutch oven, brown ground beef and onion together.
• Add rest of ingredients except soy sauce. Cover and simmer for about 1 hour.
• Add soy sauce before serving.

BEEF AND WILD RICE CASSEROLE

Steps:

• In a skillet, brown ground beef with onion until the beef is browned and the onion is tender; drain. Place in a 3-qt. casserole. Add all remaining ingredients and mix well. Cover and bake at 375° for 1 hour and 20 minutes, stirring often.

HAMBURGER WILD RICE CASSEROLE

Steps:

• Brown hamburger, onion, celery and butter. Drain off fat.
• Add the rest of the ingredients to the hamburger mixture.
• Cook for 4 hours on low in the crock pot.

BEEF AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350.
• In 2-quart baking dish, combine boiling hot water, beef bouillion and wild rice; set aside.
• In large skillet, brown meat and pour off any fat.
• Stir in zucchini, celery, onion and garlic; cook until tender.
• Add soup, long grain rice and pepper.
• Transfer meat mixture to wild rice mixture in baking dish and mix well.
• Cover with tight foil.
• Bake 90 minutes at 350.