Large skillet or frying pan
9×13 inch baking dish
– Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board
Medium saucepan (if cooking rice separately)
Aluminum foil
– Cheese grater (if using block cheese)
Mixing spoon
Ingredients
For the Casserole Base:
1½ lbs ground beef 80/20 or 85/15
1½ cups long-grain white rice uncooked
1 medium onion diced
3 cloves garlic minced
1 bell pepper diced (any color)
3 cups beef broth
1 can 14.5 oz diced tomatoes, undrained
1 can 10.5 oz condensed cream of mushroom soup
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons olive oil or vegetable oil
For the Cheese Topping:
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Optional Garnishes:
Fresh parsley chopped
Sliced green onions
Sour cream
Hot sauce
Instructions
