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Beef and Mushroom Casserole
Beef and Mushroom Casserole

Beef and Mushroom Casserole

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb beef chuck roast, sliced in bite size
1 cup rice, uncooked
1 cup beef broth or spicy beef roast juice
1 large onion, chopped
1 medium bell pepper, chopped
12 pieces broccoli florets
2/3 cup sliced mushroom
1 can (10.5 oz.) mushroom condensed soup
Salt and pepper to taste
Kraft Cheddar Shredded Cheese (sharp)
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Let's Make It
1
Lightly brown beef in the skillet. Drain. Prepare baking dish about 2.5 qt/2.4 liter and spray with non-stick spray. Stir in the rice and beef broth or spicy beef roast juice, just lightly. Let stand for five minutes.
2
Put the brown beef over the rice and a little of salt to taste, then onions, bell peppers, broccoli and mushroom. Then pour over the mushroom condensed soup and ground black pepper. Top with Kraft Cheddar Shredded Cheese. Cover.
3
Bake at 350 degrees F at about 40 minutes.
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