The Humpherys Family

Ground Beef and Wild Rice Casserole

Recipe Added:  11/17/2011
1 cup rice
1 1/2 pounds ground beef
1 tsp salt
1/2 tsp pepper
3 Tbsp butter
1 medium yellow onion, diced
2 cloves garlic, finely minced
1 cup fresh mushrooms, sliced
1/4 cup flour
1 1/2 cups milk
1 1/2 cups chicken broth
1 tsp seasoning salt
1/4 tsp pepper
2 tsp dried parsley
1/2 tsp dried thyme
1/2 tsp paprika
1 bay leaf
1/2 cup sliced almonds
Preheat the oven to 350 degrees. In a small bowl, cover rice with cold water and let it soak for 15 minutes, or while preparing dish. In a large skillet over medium heat, brown ground beef with the salt and pepper until no longer pink. Drain meat and transfer to a paper-towel lined plate and wipe out the skillet with a paper towel. Return the skillet to the stovetop and melt the butter over medium heat. Add the onion, garlic and mushrooms. Cook, until the onions are translucent and the most of the liquid has been absorbed, about 5-7 minutes. Sprinkle the flour over the vegetables and stir to combine. Continue stirring and cook the mixture for about 1 minute over medium heat until it is cooked and golden.

Slowly pour in the broth and milk and whisk to incorporate. Add salt, pepper, parsley, thyme, paprika, and bay leaf. Stir to combine. Drain the rice. Stir it into the sauce with the browned hamburger. Transfer the mixture to a lightly greased 9x13-inch baking dish. Cover tightly with foil and bake for 1 1/2 hours. Remove the foil, sprinkle with the almonds and bake for another 10-15 minutes until almonds are golden and toasted and the rice is tender. Serve immediately.
 Websites