Cheesy Wild Rice Casserole

Cheesy Wild Rice Casserole

This didn’t get posted yesterday because I had food poisoning.  I couldn’t believe it.  I still can’t.  I knew when I looked at the words someone used to search my blog and saw Barbecue Beef Cowboy Casserole and started getting sick again there was no way I was doing anything with food.

We went to a wedding, a deli and ate Chinese food out the previous 24 hours before I got sick.  I am pretty sure it is one of those three places because we eat out so rarely for me to eat out three times in 24 hours is highly unusual.  Today I am still queasy but I need to get my butt out of bed and back to work!

I have a kitchen sink!  Yes!  I have never been so excited.  I never thought just being without a kitchen sink for one week would throw such a monkey wrench into everything in our every day life.  We all reached to get water, rinse a dish or set a dirty pan into the sink but couldn’t.

This recipe was one large pot (I wiped it out in between cooking the rice and the beef), a large bowl, a casserole dish and a spoon.  More than I wanted to use but we made it through.

Also, that it is the end of the month means I have to be a bit more creative because some of my staples  are running low.  We get paid once a month so our grocery budget is shot until today.   No running out and buying a can of this or a bit of that!

This started as a traditional ground beef and rice casserole that I experimented with a bit.


  • 1 1/2 lbs ground beef, lean (this dish is also extra yummy with Italian Sausage instead of ground beef)
  • 1 TBSP olive oil
  • 1 onions, finely diced
  • 1 red or orange pepper, diced
  • 2 teaspoons garlic powder
  • 1 (14 oz) can petite diced tomatoes, drained
  • 2 cups cooked long grain rice (such as Lundberg Rice Mixtures)
  • 1 cup chicken stock
  • 2 cups sour cream
  • 3 cups shredded cheese (I used a mixture of mozzarella and sharp cheddar)
  • salt, pepper, oregano
  • you can also add a can of drained corn or frozen peas before baking if desired
  • Parmesan Cheese if desired for serving


      1. Preheat oven to 350 degrees.  Spray a 13 x 9 casserole dish with non-stick spray.
      2. In a large pot or skillet over medium heat add olive oil, peppers and onions.  Allow onions and peppers to cook about 5 minutes before adding ground beef and garlic to the pan.   Turn heat up to medium high.
      3. Break ground beef apart with the side of the spoon as it cooks.  Drain off any fat when it is completely cooked through.
      4. Return pan to stove and turn temperature down to medium.  Flavor the dish with salt, pepper and oregano to your tastes.
      5. Add rice, tomatoes, 1 cup of cheese and broth to the pan.  If you are using corn or peas now would also be the time to add them. Allow to simmer slowly for 5 minutes.
      6. Pour the mixture into the casserole dish and begin baking.  Bake for 15 minutes.
      7. Mix the remaining 2 cups of cheese with the sour cream in a bowl.
      8. After the casserole has baked 15 minutes spread the cheese and sour cream mixture over the top of the casserole.  Bake for 15-20 minutes until casserole is bubbly and heated through.
      9. Serve with grated Parmesan Cheese on the side if desired.


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