How quick is this creamy ground beef and rice casserole? Just 5 minutes to prep and half an hour until it's ready to serve.
What You Need
Original recipe yields 4 servings
1 lb. lean ground beef
2 cups frozen peas
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 clove garlic, minced
1/2 tsp. dried thyme leaves
2-2/3 cups hot cooked instant white rice
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Preheat oven to 350°F. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.
Spread meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
Bake 10 min. or until cheese is melted.
Take a walk with your family after enjoying this meal.
For extra zip, stir 1/4 cup HEINZ Tomato Ketchup into the meat mixture along with the peas, soup, milk, garlic and thyme.
Place leftover condensed soup in tightly covered container; refrigerate up to 2 days. Prepare as directed on label, using 2/3 cup water or milk.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.