Hamburger Kidney Casserole

thedailygourmet

"My mom used to make this when I was a child. It was a meal that was budget friendly for a family of six. Plus, it is full of protein!"
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Ingredients

1 h 35 m servings 447 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 999 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
  4. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  5. Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
  6. Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Footnotes

  • Cook's Notes:
  • Brown rice may be used. Just cook 1/2 cup dry brown rice before adding to dish. You will also need to drain the tomatoes and bake dish for only 30 minutes at 350 degrees F (175 degrees C).
  • Cheddar cheese may be used but I suggest a mild cheese.

Reviews

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This is a recipe I submitted; unfortunately it was published as using uncooked rice. This is wrong, the recipe should reflect 3/4 cup rice COOKED per package directions. It is NOT instant rice. ...

Better than I expected. We had to modify slightly due to dietary restrictions so we make a replacement for tomatoes, sauce intended to taste very close to puree tomatoes and no chili powder. I t...

Half of the family liked it. The other half wished they would have got the half I made with no black olives :) Overall- great recipe- we will make it again! Thanks for sharing!

We discovered that we do not like the big chunks of whole tomato. I will use diced tomato next time. Also, it does not feed 6 if the people are adult men; it feeds more like 3.

Use cooked or minute rice because standard rice does not get tender, good flavor

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