Steps to Make Canning Ground Beef Shelf Life

Ground Beef Casserole With Brown Rice

The shelf life of beef depends on a variety of factors, such as the sell by date, the preparation method and how the beef was stored.

Recipe Summary Ground Beef Casserole With Brown Rice

My mother used to make this ground beef casserole for my brother and I when we were kids. Very filling. Takes well to additions and alterations.

Ingredients | Canning Ground Beef Shelf Life

1 pound lean ground beef

3 cups cooked brown rice

2 cups frozen peas

1 (10.75 ounce) can condensed cream of celery soup

¼ cup milk

2 tablespoons soy sauce

1 clove garlic, minced

1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil.

Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.

This freezes well so I like to make this when I do my OAMC. I put the mixture (without the cheese) into gallon-sized zip-top bags and freeze.

Info | Canning Ground Beef Shelf Life

Servings: 8 Yield: 1 9x13-inch casserole

TAG : Ground Beef Casserole With Brown Rice

Main Dish Recipes, Casserole Recipes, Rice,