Ground Beef and Rice Casserole
Submitted by Jessica McFadden
- 1 lb lean ground beef
- 1 medium onion, chopped
- ½ cup celery, chopped
- ½ jar Ragú pasta sauce, any flavor
- 1 cup water
- 1 tbsp chili powder
- ⅔ cup uncooked rice
- 1 envelope Lipton dry chicken noodle soup mix
- 3 cups water
- Sour cream
- Avocado slices
Brown ground beef in a skillet and drain. Add onion and celery and stir over heat 5 minutes.
Add pasta sauce, 1 cup water and chili powder and simmer 10 minutes. Pour into a casserole dish or disposable foil baking pan. Stir in rice and dry soup. If making ahead, cover and refrigerate until 40 minutes before you'd like to serve.
Before placing in oven, add 3 cups water to casserole dish and stir to combine. (If making for someone else, just direct them to add the water before baking.)
Bake uncovered at 350 degrees for 30 minutes (if meat mixture is warm or room temp) or 40 minutes (if chilled). Garnish with sour cream, avocado or your favorite hot sauce.
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