Ingredients and Weight:
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 cup cooked brown rice
Preparation Time:
15 minutes
Cooking Time:
1 hour
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, cook the ground beef, onion, carrots, and celery until the meat is no longer pink and the vegetables are tender.
- Drain off any excess fat.
- Stir in the garlic, tomato sauce, diced tomatoes, cream of mushroom soup, milk, thyme, oregano, and black pepper.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in the cooked brown rice.
- Pour the mixture into a 9x13 inch baking dish.
- Bake in the preheated oven for 1 hour, or until bubbly and hot.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 4g
Dish Characteristics:
- Comforting and hearty
- Savory and flavorful
- Perfect for a cold winter night
User Comments:
- "This casserole is absolutely delicious! The flavors are well-balanced and the rice adds a nice touch."
- "I made this for my family and they loved it. It's a great way to use up leftover brown rice."
- "I've made this recipe several times and it's always a crowd-pleaser. It's easy to make and always turns out perfect."
Special Precautions and Tips:
- If you don't have cooked brown rice, you can use instant brown rice or cook regular brown rice according to the package directions and let it cool completely before using.
- You can also use ground turkey or chicken in place of the ground beef.
- If you want a spicier casserole, add a pinch of cayenne pepper to taste.
