Beef and Rice Casserole

Beef and Rice Casserole 1 pound lean ground beef 1 onion diced 1 can mushrooms sliced, drained 1 clove garlic minced ½ teaspoon oregano 10 ounces spinach chopped, frozen and squeezed dry 1 cup instant rice 1 ¼ cup water1 10 ½ ounces cream of celery soup condensed ⅓ cup sour cream salt & pepper to tastesalt & pepper to taste 1 cup mozzarella cheese shredded ½ cup frozen veggies Preheat oven to 350°F. Brown beef, onion and garlic until no pink remains. Drain any fat. Combine beef mixture with all remaining ingredients except cheese. Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender. Add cheese, broil for 3 mins or until golden. Recipe Notes Replace ground beef with ground chicken (or rotisserie chicken). Any “cream of” soup will work in this recipe Replace instant rice with any type of cooked rice (reduce water to 1/2 cup if rice is cooked). To replace frozen veggies, steam fresh veggies until tender crisp or use leftover veggies Leftovers can be refrigerated for 3 to 4 days or frozen for 2 to 3 months.