Beef and Vegetable Curry Casserole

It is no secret that I love casseroles. I know that some people do not find the all-in-one meal concept very appealing, but I love it. I am a food mixer- a bite here, a bite there, a little crunch and a little cheese.  I saw this recipe from Dessert Now, Dinner Later and thought it sounded different an yummy. I love curry and the casserole idea sounded great. The original recipe did not have any veggies or cheese (key casserole ingredients in my opinion) so I added some to our version. We also used corn flakes over bread crumbs and I increased the amount of curry.  I really liked the way the casserole turned out. I think it could have used a little more cheese, but I am a cheddar cheese freak and always like a little extra. This was a great weeknight meal and we will certainly make it again!


1 1/4 lb lean ground beef
1/2 white onion, chopped
1 can cream of chicken soup
3/4 soup can of milk
2 1/2 cups cooked brown rice
1 1/2 cup frozen vegetable blend (I used broccoli and cauliflower)
1/3 cup grated cheddar cheese
2 1/2 tsp curry powder
Salt and Pepper to taste
2 cup corn flakes
2 Tbl melted butter


Preheat oven to 350 degrees.

Brown hamburger and onion in a large skillet. Drain and set aside.

Mix soup, milk, rice, veggies, curry powder, cheese, salt and pepper in a large bowl. Add hamburger and onions. Mix well.

Layer mixture into an 8x8 casserole dish. Crush corn flakes in a ziplock bag and toss with melted butter. Sprinkle cornflake topping over beef. Bake uncovered for 45 minutes.

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