Beef-And-Wild-Rice Casserole
Hearty beef and wild rice casserole combines tender sirloin, mushrooms, and crunchy almonds for a flavorful, satisfying meal perfect for family dinners or casual gatherings.
Ingredients
- 2 lb. sirloin, cubed
- 1 medium onion, chopped ⓘ
- 1 cup chopped celery
- 1 (7 oz.) package long grain and wild rice mix ⓘ
- 2 (10 oz.) cans beef broth ⓘ
- 1/2 cup slivered almonds, toasted ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 clove garlic, minced ⓘ
- 2 cups sliced mushrooms ⓘ
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 2 tablespoons soy sauce ⓘ
Instructions
- Preheat oven to 350°F.
- Brown the sirloin in vegetable oil in a large deep skillet for about 6 minutes. Push steak to the side of the skillet.
- Add chopped onion and minced garlic to the skillet.
- Sauté for 5 minutes.
- Add chopped celery and sliced mushrooms. Sauté for another 5 minutes.
- Add rice, drained water chestnuts, beef broth, and soy sauce. Mix well with steak and vegetables.
- Bring the mixture to a boil.
- Pour into a lightly greased 3-quart casserole dish.
- Cover with foil and bake for 45 minutes or until the rice is tender.
- Fluff rice with a fork before serving. Sprinkle with toasted slivered almonds.
Tips & Substitutions
For extra flavor, consider marinating the sirloin in soy sauce and garlic before cooking. You can substitute the long grain and wild rice mix with brown rice or quinoa for a healthier option. If you prefer a creamier texture, add a can of cream of mushroom soup to the mixture. This dish is perfect for meal prep and can easily be doubled for a larger crowd.
Serving Suggestions
Serve the casserole with a side of steamed vegetables or a simple green salad for a balanced meal. It pairs beautifully with Cheesy Steak And Rice for a comforting dinner. For added freshness, consider garnishing with chopped parsley or green onions before serving to enhance the presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, place in a microwave-safe dish and cover. Heat on medium power in 1-minute intervals, stirring in between, until warmed through. You can also reheat in the oven at 350°F until hot, which helps maintain the texture of the rice.
Nutrition & Diet Analysis (per serving)
Each serving of Beef-And-Wild-Rice Casserole contains roughly 707 calories, with 15g protein, 86g carbohydrates, and 36g fat. It is an excellent source of vitamin A (35% of the Daily Value), protein (30% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1752mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this casserole?
Yes, you can use other cuts of beef such as ground beef, chuck roast, or even leftover steak. Just adjust the cooking time accordingly, as ground beef will cook faster, while tougher cuts may need longer to become tender.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole in advance and store it uncooked in the refrigerator for up to 24 hours. When you're ready to bake, just cover it with foil and bake as directed. This makes it an excellent option for busy weeknights.
What can I substitute for the water chestnuts?
If you don't have water chestnuts, you can substitute them with chopped bell peppers for a similar crunch or sliced bamboo shoots for a slightly different texture. Both options will add a nice element to the casserole without altering the flavor significantly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).