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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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This is one of those casseroles that tastes even better reheated the next day. Ingredients:
1/2 pound ground beef |
1/4 cup chopped onion |
1 cup frozen broccoli cuts, thawed |
1 block (4 ounces) process cheese (velveeta), cubed |
3/4 cup cooked rice |
1/4 cup chopped green pepper |
1/4 cup canned mushroom stems and pieces |
3 tablespoons homemade cream-style soup mix |
2/3 cup water |
Directions:
1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Add the broccoli, cheese, rice, green pepper and mushrooms; set aside. In a microwave-safe bowl, whisk together the soup mix and water. Microwave, uncovered, on high for 1-1/2 minutes, whisking occasionally. Pour over beef mixture and stir until combined.
2. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 20-30 minutes or until heated through. Yield: 2 servings.
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