Beef and Mushroom Casserole

Okay here is the next recipe in a series I'm starting on cooking with beef, elk and deer. Just to be clear I have nothing against pork, chicken, lamb, or seafood. It is just this time of year I seem to focus on beef, elk and deer because that is what is fresh to the freezer but have no fear I will post recipes that include other meats as winter melts into spring.

If you look back at the other recipes I have posted here you will see that I'm not one for complex ingredients or lots of time in the kitchen. I much prefer a fix it and forget approach to cooking. There are nights that is probably the only reason why dinner got cooked and the kids were eating peanut butter and jelly sandwiches! This recipe is no different, all in one pot and ready to go at the end of about 30 minutes.


Beef and Mushroom Casserole

1 lb ground beef (this works just as well with ground elk, deer or even turkey)
1/2 cup chopped onion
2 1/2 cups mushrooms sliced
6oz can of tomato paste
1 1/2 cups long grain rice (if you are even more pressed for time you can us minute rice and cut out about 20 minutes)
3 cups water (check the rice package if you are using instant rice for correct amount of water for the rice)
4 oz shredded cheddar cheese ( I like extra sharp for this recipe)

1) Brown the ground meat and the onion. Add the mushrooms and cook for 3 minutes.
2) Stir in the tomato paste until completely mixed with the meat, onion and mushroom mixture. Add the rice and the water. Bring to a boil then lower the heat , cover and let simmer until the rice has absorbed the water and is tender. For long grain rice this will be about 20 minutes or 5 minutes for instant.
3) Top with cheese, let melt and serve.

I fix a dark multi-grain bread with this hearty casserole and steam fresh spinach for a side dish, but your families favorite veggie will work just as well. I will post the recipe for the bread in the next few days.

And as always enjoy with family and friends.