Serving: 6 servings
Prep time: 20 minutes
Bake time: 15 minutes
Total time: 35 minutes
Ingredients
- 1 pound Ground beef
- 1/2 cup Chopped onion
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Garlic salt
- 1 teaspoon Italian seasoning
- 1 cup Uncooked instant rice
- 1 can (10-3/4 ounces) Condensed cream of mushroom soup, undiluted
- 1/2 cup Water
- 2 pounds Fresh broccoli, chopped or 6 cups frozen chopped broccoli, cooked and drained
- 6 ounces Sliced part-skim mozzarella cheese
- Chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°. In a skillet, cook beef and onion in oil until meat is no longer pink; drain. Stir in the Worcestershire sauce, garlic salt, Italian seasoning, rice, soup, and water.
- Place cooked broccoli in an 11×7-inch baking dish; spoon the meat mixture over the top. Sprinkle with mozzarella cheese. Bake, uncovered until heated through, 15-20 minutes. Garnish with parsley if desired.
Nutrition Facts
Calories: 368 kcal
Saturated fat:17g fat
Cholesterol: 54mg
Sodium: 928mg
Carbohydrate: 28g
Protein: 28g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Beef and Broccoli Casserole
Let the casserole cool completely before covering it with tin foil for freezing. Remove as much air as possible and then seal with tin foil—place in the freezer for up to 3 months. You could also store beef and broccoli casserole in an airtight glass container in the refrigerator for up to 5 days.