Beef With Brown Rice And Feta Casserole Recipes

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BEEF WITH BROWN RICE AND FETA CASSEROLE



Beef with Brown Rice and Feta Casserole image

Provided by Kitchen Crew

Categories     Casseroles

Number Of Ingredients 11

6 mushrooms, dried
2 c brown rice, cooked
1.5 c beef, cooked chunks
3 oz feta cheese, crumbled
6 black olives, pitted
2 Tbsp parmesan cheese
1 onion, chopped
1 Tbsp oil
1.5 c tomatoes, canned
1 garlic clove, minced
pinch pepper

Steps:

  • 1. Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes.
  • 2. Saute the onion in the oil slowly for 5 minutes, then add the tomatoes and garlic, and let cook gently uncovered about 10 minutes.
  • 3. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid; cook another 5 minutes.
  • 4. Preheat oven to 400 degrees.
  • 5. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives and half the sauce.
  • 6. Add the remaining rice and the rest of the sauce, and sprinkle with parmesan.
  • 7. Bake 20 minutes.

BROWN RICE AND BEEF CASSEROLE



Brown Rice and Beef Casserole image

A light, delicious dish combining whole grain,vegetables, and lean beef. Using a variety of bell pepper(red,yellow,green) adds color pleasing to the eye.A can of drained sliced mushrooms also accents this casserole. Omit salt,as it is provided by the bouillon. Wholesome and healthy.

Provided by Joe Bob Mac

Categories     Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb lean ground beef (round, is My choice, the leaner the better)
1/2 cup green pepper, chopped (or a mix of red,yellow, and green)
1/2 cup onion, chopped
1 cup celery, chopped
1 cup raw brown rice (DO NOT USE INSTANT VARIETY)
2 cups beef bouillon
1/4-1/2 teaspoon red hot sauce (Tabasco type)
1 tablespoon dried parsley flakes

Steps:

  • Brown ground beef in a non-stick skillet.
  • Remove beef from skillet and drain.
  • Return beef to skillet adding vegetables and rice.
  • Cook over medium heat until rice is golden brown (about 10 minutes).
  • Stir in beef bouillon,hot sauce, and parsley.
  • Heat to boiling,simmer for 5 minutes.
  • Pour skillet mixture into a 2 quart casserole.
  • Cover and bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 346.9, Fat 10.3, SaturatedFat 3.9, Cholesterol 55.7, Sodium 769.2, Carbohydrate 40.5, Fiber 2.7, Sugar 2.9, Protein 21.9

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