Cheesy Ground Beef & Italian Sausage Rice Casserole | I REALLY Enjoyed This Casserole!

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground pork

Turkey sausage reduces fat while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon is cost-effective.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is dairy-free, while Romano is often less expensive.

Turn on the burner to start sautéing vegetables.

Add a little butter to the skillet.

Sauté green and yellow peppers along with a large onion until soft, avoiding crunchy vegetables.

Rinse 2 lb of ground beef and Italian sausage and let them drain in the sink.

Prepare 1 cup of long grain rice, rinsed and stiff.

Mix 2 cups of hot water with Better Than Bouillon roasted beef base to make beef broth.

Open a can of diced tomatoes and drain the juice.

Open a can of cream of mushroom soup and wash the can before using.

Season the ground beef and Italian sausage with salt, black pepper, garlic powder, and onion powder.

Grate about 1 to 1.5 cups of cheese, saving any excess for later use.

Preheat the oven to 350°F.

Grease a 9x13 casserole dish with the inside of the butter wrapper.

Sauté the vegetables for a few more minutes before adding the drained ground beef and sausage.

Brown the meat and drain any excess fat.

Add minced garlic to the browned meat.

Add diced tomatoes, beef broth, and bring to a simmer to cook the rice.

Simmer for about 12 minutes.

Stir in the cream of mushroom soup.

Transfer the mixture to the greased casserole dish and bake without cheese first.

After baking, add cheese on top and return to the oven until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens