Beef and Instant Rice Casserole Directions:
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Preheat the oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
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Heat a large skillet over medium heat. Cook the ground beef and chopped onion together for 6–8 minutes until beef is fully cooked and onions are soft. Drain excess fat completely.
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Add the minced garlic and cook for 30 seconds. Remove from heat.
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In a large mixing bowl, combine instant rice, cream of mushroom soup, beef broth, frozen vegetables, salt, pepper, and dried parsley. Mix until fully combined.
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Add the cooked beef mixture and stir evenly.
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Fold in 1/2 cup of the shredded cheddar cheese.
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Transfer the mixture to the prepared baking dish and spread evenly.
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Cover tightly with foil and bake for 30 minutes.
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Remove foil, sprinkle the remaining 1/4 cup cheese evenly on top, and bake uncovered for 10 minutes until melted.
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Let rest for 5 minutes before serving.
WW Points Calculation
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Lean ground beef (1 lb): 16.00
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Instant white rice (1/2 cup dry): 10.00
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Cream of mushroom soup: 4.00
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Beef broth: 0.00
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Onion + garlic + mixed vegetables + seasonings: 0.00
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Reduced-fat cheddar cheese (3/4 cup): 6.00
Points Information:
Total Points: 36.00
Servings: 6 servings (1 1/2 cups each)
Points per serving: 6.00
Nutrition Information
Calories: 315
Fat: 11 g
Protein: 27 g
Carbohydrates: 28 g
Sugar: 3 g
Sodium: 640 mg
I'm waiting for your comments! Enjoy!
