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From Mom’s Arsenal

January 27, 2011

Yesterday I had one of those craving deep down in your gut that you can’t get rid of until you give it what it wants.  Usually when I have a craving like this, it’s for something with pasta, marinara and cheese, but not this time.  I was craving a dish my mom made a million times growing up.  I’ve been battling a sore throat and that icky feeling you get before you get sick, so maybe I was just craving some comfort food, but I gave in to it last night, and realized the world needs to know about this recipe.

We never had a name for it growing up but it was often requested.  Mom had a crew of picky eaters to please – my brother hated mashed potatoes, frozen mixed vegetables along with lots of other things, I hated corn, brussel sprouts and okra and pork, David usually ate whatever you put in front of him, Mom didn’t eat peas or fish so it seemed like we had lots of hot dogs, chicken nuggets and green beans (She didn’t earn the title of Green Been Queen for nothing). So when we knew this dish was on the menu, we’d be thrilled.  So if you’re looking for a crowd pleaser, add this to your personal arsenal.  It’ll knock ’em dead.

Beef and Mushroom Rice Casserole

From the kitchen of Mama Smith

i n g r e d i e n t s :

1 lb ground beef
1 can of 98% fat-free cream of mushroom soup
1 can of water
1 can of brown rice
1 cup of reduced-fat mozzarella cheese

d i r e c t i o n s :

1. In a sauce pan, empty the can of cream of mushroom soup.  Fill the can with water and add to the sauce pan.  Fill it once more with the brown rice and add to the pan.  Stir until well combined, then turn on the heat to bring to a boil.

2. Once at a boil, reduce heat to medium-low and let simmer for 30 to 45 minutes (or according to directions if you have instant rice).  Stir occasionally, this has a tendency to stick to the bottom of the pan.

3. Brown beef in a skillet, and drain.

4. Once rice is cooked, mix in brown beef and 1/3 cup of mozzarella.  Stir to combine.

5. Spray a glass 8 x 8 Pyrex with non-stick cooking spray.  Empty your rice and beef mixture into the pan and smooth the top.  Sprinkle with remaining cheese.

6. Stick the casserole under the broiler for 2 to 3 minutes or until the cheese starts to brown.  Remove from heat and let cool for 2 minutes.  Cut and serve.

* * *


This is the healthier version of the recipe, but you can certainly make it with white rice, regular cream of mushroom soup and full throttle mozzarella cheese.  It’s also fun to play with – substituting chicken and cream of broccoli and using cheddar cheese for example.  If you try something different let me know how it turns out.  And I’d love to see pictures!


One Comment leave one →
  1. January 27, 2011 9:14 am

    sounds like a recipe my meat and potato husband would like!

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