Ingredients
Scale
For the Bake:
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 2 cups beef broth
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 cup shredded provolone cheese (or mozzarella)
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
For the Topping:
- 1 medium onion, sliced
- 1 red or green bell pepper, sliced
- 1 tablespoon olive oil
- 6–8 slices provolone cheese
For the Dressing:
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Beef Mixture
- In a large skillet over medium-high heat, add the ground beef and cook until browned, breaking it apart with a spoon as it cooks (about 6-8 minutes). Drain any excess grease.
- Add the diced onion, bell pepper, and garlic to the skillet. Cook for an additional 4-5 minutes until the vegetables are softened.
- Stir in the Worcestershire sauce, season with salt and pepper, and allow the mixture to cook for 2 more minutes. Set aside.
Step 2: Cook the Rice
- In a medium pot, bring 2 cups of beef broth to a boil. Stir in the uncooked rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fully cooked and the liquid is absorbed.
- Once the rice is done, fluff it with a fork and set it aside.
Step 3: Make the Bake Mixture
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, ground beef mixture, cream of mushroom soup, and shredded provolone cheese. Mix until everything is well combined.
- Season the mixture with additional salt and pepper if needed.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
Step 4: Sauté the Peppers and Onions
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and bell peppers and sauté for 6-8 minutes, or until the vegetables are softened and slightly caramelized.
- Set the sautéed peppers and onions aside.
Step 5: Bake the Casserole
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and top the casserole with the sautéed bell peppers and onions.
- Layer the slices of provolone cheese over the top and return the dish to the oven. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 6: Make the Creamy Horseradish Sauce
- While the casserole is baking, prepare the creamy horseradish sauce. In a small bowl, combine the sour cream, horseradish, Dijon mustard, and mayonnaise. Stir until smooth and well-blended.
- Season with a pinch of salt and pepper, adjusting the flavor to your liking. Set aside until ready to serve.
Step 7: Serve and Enjoy
- Remove the casserole from the oven and let it rest for 5 minutes before serving.
- Slice the bake into individual portions and serve with a generous drizzle of creamy horseradish sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 480
- Sodium: 950mg
- Protein: 26g