- 8
Ingredients
- 1 lb ground beef
- 3/4 cup chopped onion
- 2 cups mushrooms, sliced
- 1 clove garlic, pressed
- 1 can (5.5 oz) tomato paste
- 1/4 cup water
- 1 tsp oregano
- 4 Tbsp butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups cooked rice
- 2 Tbsp butter
- 3/4 cup rice cereal, crushed
Preparation
Step 1
Preheat oven to 350F.
Cook the ground beef in a large skillet until no longer pink. Spoon into a baking dish.
Add the onions to the skillet. Cook until they begin to soften.
Add the mushrooms and garlic and continue cooking until the onions are very soft.
Spoon into the baking dish.
In a small bowl (or glass measuring cup), whisk together the tomato paste and water. Add the oregano. Pour this into the baking dish, and mix everything well.
In a medium saucepan, melt the first amount of butter.
Blend in the flour, stirring.
Gradually stir in the milk. Cook and stir over medium heat until the mixture boils and thickens.
Remove it from the heat.
Add the shredded cheese to the saucepan. Stir until the cheese melts.
Stir in the cooked rice.
Spoon over the meat in the baking dish.
Melt the second amount of butter. Stir in the crushed cereal.
Sprinkle over the casserole.
Bake until hot and bubbly (about 20 minutes).
If you make this ahead to freeze, stop after you've spooned on the cheese/rice layer. Cover tightly with foil, and seal tightly in a freezer bag. When you want to eat, thaw it completely. Make the butter/crushed cereal topping and sprinkle it on. You'll need to bake this cold casserole for 45-60 minutes.