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Beef and Mushroom Casserole
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Beef and Mushroom Casserole

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb beef chuck roast, sliced in bite size
1 cup rice, uncooked
1 cup beef broth or spicy beef roast juice
1 large onion, chopped
1 medium bell pepper, chopped
12 pieces broccoli florets
2/3 cup sliced mushroom
1 can (10.5 oz.) mushroom condensed soup
Salt and pepper to taste
Kraft Cheddar Shredded Cheese (sharp)
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Let's Make It
1
Lightly brown beef in the skillet. Drain. Prepare baking dish about 2.5 qt/2.4 liter and spray with non-stick spray. Stir in the rice and beef broth or spicy beef roast juice, just lightly. Let stand for five minutes.
2
Put the brown beef over the rice and a little of salt to taste, then onions, bell peppers, broccoli and mushroom. Then pour over the mushroom condensed soup and ground black pepper. Top with Kraft Cheddar Shredded Cheese. Cover.
3
Bake at 350 degrees F at about 40 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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