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Beef and Broccoli Casserole Recipe

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I came up with this recipe on one of those "what in the world can I fix for dinner" days. I usually have the ingredients in the freezer and pantry, so it's handy when I need to fix a meal in a hurry.—Dorothy Buttrill, Fairfield, Texas

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Beef and Broccoli Casserole Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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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

Directions

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-in. x 7-in. baking dish; spoon meat mixture over top. Sprinkle with mozzarella cheese. Bake, uncovered, at 400° for 15-20 minutes. Garnish with parsley if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 368 calories, 17 g fat (7 g saturated fat), 54 mg cholesterol, 928 mg sodium, 28 g carbohydrate, 5 g fiber, 28 g protein.

Originally published as Beef and Broccoli Casserole in Country Ground Beef , p44

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