Cheesy Beef Casserole

I made up something completely delicious, and I actually managed to A) remember what I did and B) take pictures. I got the inspiration from shepherd’s pie, but I didn’t have any mashed potatoes and didn’t want to go to the store…so I made something completely different. But sort of related? IDK. It’s delicious.

Ingredients:

1 lb ground beef
2 cups frozen mixed veggies
1 cup wild rice, cooked
2 cloves garlic, minced
1 medium onion, diced
1/2 cup dry red wine
2 small sprigs fresh rosemary
1 tsp Worsteshire sauce
1/2 tsp paprika
1-2 tsp KC Masterpiece Steak seasoning
1 1/2 cup beef broth
1/2 cup coconut milk
1 package Daiya mozzarella style shredded cheese
Fresh ground pepper, to taste

Preheat the oven to 350 degrees. Brown the ground beef in a skillet with tall sides with the onion, garlic, spices, and red wine until the meat is cooked and the red wine is reduced.

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Drain and combine in a large oven safe dish with the rice, broth, coconut milk, and mixed veggies. Sprinkle Daiya shredded cheese on top of the mixture.

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Bake for 20 minutes. Serve immediately.

The mixture will be runny, but this is normal. I always add more liquid to casseroles when I use rice because the rice absorbs water even after I put it in the fridge. You can substitute about 1/4 cup reserved grease/red wine from when you drained the meat for the broth/coconut milk mixture if you are not planning for leftovers.

I was pleasantly surprised by how well this turned out. I hope you will be too.

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