Beef and Broccoli Casserole Recipe

4 4 4
Publisher Photo

Beef and Broccoli Casserole Recipe

Read Reviews
4 4 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 11x7-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.
Originally published as Beef and Broccoli Casserole in Country Ground Beef 1993, p44

Nutritional Facts

1 each: 368 calories, 17g fat (7g saturated fat), 54mg cholesterol, 928mg sodium, 28g carbohydrate (4g sugars, 5g fiber), 28g protein.

Popular Videos

  • 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
  1. 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.
  2. Place cooked broccoli in an 11x7-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.
Originally published as Beef and Broccoli Casserole in Country Ground Beef 1993, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef and Broccoli Casserole

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gorgo76 User ID: 8269900 221271
Reviewed Feb. 24, 2015

"It was okay, pretty basic but the plus side is it was easy. My eight year old son loved it though. So a five star from him."

MY REVIEW
MrsJessieT User ID: 7370348 40709
Reviewed Aug. 13, 2013

"This recipe was submitted by my mother. She passed away 7/14/2007 and I never knew about this recipe submission until afterwards when I googled her name and this came up. It was really great to still get a recipe from her even after she is gone. :)"

MY REVIEW
mamabarks User ID: 6036100 74085
Reviewed Jun. 11, 2011

"This was a great way to use extra broccoli left after a baby shower. We found it surprisingly yummy."

MY REVIEW
Sharene User ID: 2011606 18315
Reviewed Dec. 12, 2008

"I used shredded cheese instead of sliced, added a can of mushrooms, and added in some leftover fresh cauliflower with the broccoli - it was very good."

Loading Image