Ground Beef Casserole

Ground Beef Casserole - Rebekah and her Ramblings. A shockingly healthy and tasty cold night casserole!Who wants more comfort food recipes???  YOU DO BECAUSE COMFORT FOOD IS THE BEST FOOD. Who wants to not get fat eating comfort food? ME. And you. And anybody that cares about themselves if we’re being real here. This is perfect for when you’re super hungry or it’s cold or want a good meal or just really any combination of those!! It’s gluten free and actually pretty low in calories if you use the low cal or fat free/reduced options – something I always try to do when cooking anyway!

Ground Beef Casserole

Ground Beef Casserole - Rebekah and her Ramblings. A shockingly healthy and tasty cold night casserole!Serves: 2-4 (honestly depending on sides, hunger, etc)
Prep Time: 5 minutes                             Total Cook Time: about 1 hour

What you need:

  • 3 cups chicken broth, divided
  • 1 cup uncooked brown rice
  • 2 onions, diced
  • 2 cloves garlic, grated or minced
  • 1 pound ground beef, I used 96% lean
  • 4 oz can of green chiles (optional)
  • salt, to taste
  • pepper, to taste
  • Italian seasoning, to taste
  • cumin, to taste (optional)
  • 1 8 oz. can tomato sauce
  • 1/4 cup shredded cheese, I use 2% milk variations
  • 1/2 cup sour cream, I used fat free
  • salsa, to top (optional)


  • Preheat the oven to 350*, line a small (8×8, etc) casserole dish with baking spray
  • Cook the rice in 2 cups of chicken broth until tender
  • Roast the onions and garlic in a skillet over high heat until they start to soften, about 3-4 minutes
  • Add the ground beef and continue to cook until the meat is done, breaking it down into bite-sized pieces as you go
  • Reduce the heat to medium low and add the green chiles, salt, pepper, cumin, and Italian seasoning. Stir well
  • Stir the rice, tomato sauce, 1/4 cup cheese, and 1 cup of broth into the mixture. Simmer for 3 or 4 minutes, raising the heat if you need to
  • Transfer the mixture to the dish and bake for 15 minutes
  • In a small bowl, combine the remaining cheese and sour cream cream
  • After 15 minutes, remove the dish and spread the sour cream mixture on top
  • Bake for 13-15 more minutes or the mixture is firm, but bubbly
  • Serve with salsa if you so desire

This recipe is adapted from Little Hungry Girl.

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