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Beef and Broccoli Casserole

Beef and Broccoli Casserole
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
6 ServingsPrep: 20 min. Bake: 15 min.

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

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.
Nutrition Facts: 1 serving (1 each) equals 368 calories,
© Taste of Home 2013

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Beef and Broccoli Casserole (continued)

Nutrition Facts: 17 g fat (7 g saturated fat), 54 mg cholesterol, 928 mg sodium, 28 g carbohydrate, 5 g fiber, 28 g protein.
© Taste of Home 2013