Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::8
Yield::1 (9×13-inch) casserole
Ingredients
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1 pound lean ground beef
3 cups cooked brown rice
2 cups frozen peas
1 (10.5 ounce) can condensed cream of celery soup
ΒΌ cup milk
2 tablespoons soy sauce
1 clove garlic, minced
1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer ground beef to a large bowl.
Add brown rice, peas, soup, milk, soy sauce, and garlic to ground beef; stir to combine. Transfer to a 9×13-inch baking dish. Top with Cheddar-Monterey Jack cheese; cover dish with a lid or aluminum foil.
Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.
Cook's Note:
This freezes well so I like to make this when I do my once a month cooking (OMAC). I put the mixture (without the cheese) into gallon-sized resealable plastic bags and freeze.