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Beef 'n' Rice Bake

 Beef 'n' Rice Bake
"A good friend who's a missionary in the Phillippines gave me this casserole recipe," relates Deborah Schermerhorn of Colorado Springs, Colorado. "Chow mein noodles provide the nice crunch in this hearty dish."
4-6 ServingsPrep: 15 min. Bake: 30 min.


  • 1 pound ground beef
  • 3 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 2 cups cooked rice
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup soy sauce
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 can (3 ounces) chow mein noodles


  • In a large skillet, cook the beef, celery and onion over medium heat
  • until meat is no longer pink; drain. Stir in the rice, peppers,
  • mushrooms, soy sauce, butter and brown sugar; heat through.
  • Transfer to a greased 2-qt. baking dish. Cover and bake at 350°
  • for 25-30 minutes. Sprinkle with chow mein noodles. Bake, uncovered,
  • 5-10 minutes longer or until the noodles are crisp. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 342 calories, 15 g fat (6 g saturated fat), 47 mg cholesterol, 1,488 mg sodium, 31 g carbohydrate, 3 g fiber, 20 g protein.

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Beef 'n' Rice Bake (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.