Beef and Brown Rice Casserole (Meatless)
Portion Size: 1 cup (½ cup meat and ½ cup rice)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups light sour cream | For Vegan: use plant based vegan sour cream |
| 1 cup vegan beef broth | |
| 1/4 Teaspoon pepper | |
| 1 Teaspoon garlic powder | |
| 1 teaspoon thyme | |
| 2 1/2 Pounds imitation ground beef | |
| 4 cups cooked brown rice | |
| 1 Cup sliced mushrooms | Washed, trimmed and sliced |
| 1 Small onion diced | Washed, peeled and diced |
| 1 tablespoon olive oil | |
| 2 cups low fat cheddar cheese, shredded | For vegan use : vegan shredded cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | In a large pan, sauté onion and mushrooms in oil until tender. Add onions and mushrooms. | Check temperature. Minimum Temperature 165°F for 15 seconds |
| 3 | Place in a large mixing bowl. Combine beef, onions and mushrooms. Stir in sour cream, broth, pepper, garlic powder, thyme and rice. | |
| 4 | Place mixture into a baking dish. Top with cheese. | |
| 5 | Bake in preheated oven for 30 minutes. | Check temperature 165 F degrees |
