Beef and Rice Casserole with Twice Baked Potatoes

by April Reinhardt
(last updated December 25, 2019)

If you're worried that this menu contains too much starch with both rice and potatoes at the forefront, you can increase the amount of green vegetables within the casserole. Along with the broccoli, you could add a can of mixed vegetables, or some fresh zucchini or eggplant. If you decide to add more vegetables, increase the soup to 2 cans instead of 1.

Beef and Rice Casserole Ingredients

  • 1 can of cream of mushroom soup
  • 1 can of beef gravy
  • 1 diced onion
  • 2 pouches of 5-minute rice
  • 1 large bag of frozen broccoli
  • 2 pounds of ground beef
  • 1/2 cup of milk
  • 8 slices of American cheese
  • 1/2 teaspoon seasoned salt

Beef and Rice Casserole Directions

Preheat your oven to 350 degrees and spray a 13" x 9" glass baking dish with non-stick cooking spray. In a large skillet, fry the ground beef with the diced onion. Drain the beef of the grease and place the beef into a large bowl. Add the seasoned salt, beef gravy, cream of mushroom soup, and milk. Mix thoroughly. Boil the rice according to the directions on the package. Cook the broccoli in a pan according to the package directions, but just to the point of being tender. In your prepared baking dish, place one layer the beef mixture, then a layer of rice, then a layer of broccoli, and then a layer of four slices of cheese. Repeat that layering again, excluding the cheese. Bake for 45 minutes and then add the last four slices of cheese, and bake for 5 minutes, until the cheese bubbles.

Twice Baked Potato Ingredients

  • 4 large baking potatoes
  • 1 pound of bacon
  • 3 chopped green onions
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of sour cream

Twice Baked Potato Directions

Wash the potatoes and then pierce with a fork. Wrap each wet potato with a paper towel and place into the microwave. Cook on 50% power for 10 minutes. Turn the potatoes over and cook for an additional 10 minutes, or until they are soft. While the potatoes are cooking, fry the bacon until it is very crisp. Drain the bacon on paper towels and allow it to cool. Crumble the bacon into fine pieces and place the bacon crumbles into a small bowl. Cut the potatoes in half lengthwise, taking care not to let them tear. Scoop out the insides of the potatoes and place the scooped potato into a large bowl. Spray a baking dish with non-stick cooking spray and place the eight potato halves into the dish. To the scooped potato, add half of the cheese, chopped onions, crumbled bacon, and the sour cream. Mash the potato mixture thoroughly and then place a portion into each potato shell. Top with the remaining cheese and cook on high in the microwave for about 6 minutes, or until the cheese bubbles.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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