You don’t need that hamburger helper casserole 

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   Put the box down.  Step away from the box.  You do not need that box of hamburger helper.

Not when you can make this casserole that tastes a million times better and you know exactly what the ingredients are in it.  I struggled most of the day trying to decide what to make out of this pound of ground beef.  All kinds of delicious thoughts came to mind.  Cheeseburger soup, pasta sauce, ground beef and noodles, goulash, hobo stew, cottage pie.  So many choices!  You see my dilemma?  But I decided I wanted rice.  And cheese.  Thus the creation of the you don’t need that hamburger helper casserole or for the hoity toity le riz costaud avec du fromage.  Imagine Larry the Cable guy saying this, “All I know is that’s good eatin’ right there.  I don’t care whatcha call it.”

Stay tuned tomorrow for a “round two” recipe (thank you for that term Sandra Lee) made from the leftovers.  It’s going to be a delicious alteration from the original.
                                                        You don’t need that hamburger helper casserole

1 lb. ground beef (I used 90/10 or ground sirloin)

Rice:

1 cup rice

2 cups beef stock or broth

1 Tbs. unsalted butter

1 tsp. salt

Beef bechamel:

2 Tbs. unsalted butter

1/2 small onion, small dice

1 tsp. minced garlic

1 tsp. chopped fresh thyme

1 Tbs. chopped fresh parsley

1/4 cup flour

1 Tbs. tomato paste

1/2 cup milk

2 cups beef stock or broth

1/2 tsp. salt

1/2 tsp. pepper

To complete casserole:

2 cups (8 ounces) shredded cheddar cheese

1/2 cup sour cream

1 cup milk

1 tsp. salt

1 tsp. pepper

Combine all the rice ingredients in a medium-sized pan with a tight fitting lid.  Bring to a boil.  Cover and reduce heat to medium-low and cook for 15 minutes.  Remove from heat and let stand until ready to use in casserole.  Meanwhile, brown the ground beef in a skillet.  Drain grease and set aside.  Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray  and set aside.

Add the butter to the pan in which the beef was browned.  Melt on medium heat.  Add the onion and cook for 2-3 minutes or until soft and translucent.  Add the garlic, thyme, parsley and tomato paste.  Cook for an additional minute.  Stir in the flour, cooking and stirring for a minute.  Pour in the milk, using a whisk to mix it around.  Add the beef stock and continue whisking for 4-5 minutes until the mixture becomes smooth and starts to thicken.

Pour the bechamel into the prepared casserole dish.  Add the beef, rice, cheese, sour cream, milk, salt and pepper.  Stir to combine all ingredients.  Bake at 350 degrees for 400-45 minutes.  Remove from oven and allow to stand for 15 minutes before serving.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

One response »

  1. Pingback: Round Two Cheesy Beef and Rice Burritos  | goodwitchofcake

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