Ingredients
Equipment
Method
- Preheat oven to 350°F.
- In a large skillet, brown the ground beef with chopped onion until beef is no longer pink. Drain most of the excess liquid.
- While beef is cooking, prepare the instant brown rice according to package directions: bring water to a boil, add rice, stir, reduce heat to low, cover and simmer for 5 minutes. Remove from heat, stir again, cover and let sit for 5 more minutes.
- Reserve about ½ cup of the grated cheddar cheese for topping.
- In a large mixing bowl, combine the cooked beef and onions, prepared rice, drained green beans, partly drained mushrooms, tomato sauce, remaining cheese, salt, pepper, hot sauce, and garlic powder.
- Transfer the mixture to a 9x13 baking dish and sprinkle the reserved cheese over the top.
- Bake for 20-25 minutes, until cheese is melted and bubbly and edges are slightly crispy.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition
Notes
For a spicier version, use the full ½ cup of hot sauce or add diced jalapeños. If you prefer less heat, start with just a tablespoon of hot sauce and adjust to taste.
This casserole is extremely versatile - feel free to substitute white rice for brown, swap the green beans for peas or corn, or use a different type of cheese like pepper jack for extra heat.
Leftovers can be refrigerated for up to 4 days and actually taste even better the next day as the flavors continue to meld. Reheat individual portions in the microwave or warm the entire casserole, covered with foil, in a 325°F oven.