14 May Stovetop Casserole
I cringe a bit at calling this recipe a casserole. The word casserole for me carries the assumption that the recipe is unexciting or too fussy. This stovetop casserole is neither of those things! So even if you are a casserole hater (like me apparently!), come with me on the road to stovetop casseroles! They are simple, flexible and easy to adjust to your own tastes – no flavorless goop here!
This recipe has become one of my favorites in our weeknight dinner rotation. The inspiration for it started with a recipe for Hoppin’ John we made on New Years’ Day to get our black-eyed pea fix. The recipe sautéed veggies and cooked the meat in the same pan you then added rice and water to before allowing it to simmer. Browning the meat and veggies in the pan before adding the liquid allows flavor to develop before it all simmers and comes together with the rice. The flavors of everything are better for being together and I love the simplicity of everything in one pan. On the night we made Hoppin John my daughter uttered what I have come to consider the best compliment of my cooking: “can we make this dinner again mommy?”
Since New Years’ I have made a number of variations of this concept. The concept is endlessly versatile, so even a refrigerator-clean out version that has you pulling out a random array of veggies and meat that need to be used with come together well. A nice dice on the veggies, some browning and a good broth are key. The beans also add a nice toothsome quality to the final dish. Enjoy this one and let me know about your variations!
Stovetop Casserole
- Category: Dinner, Easy, Egg Free, Gluten Free, Sides, Sugar Free
Ingredients
- 2 tbsp. Cooking oil or fat
- 1 lb Ground beef
- 2 c Zucchini, diced
- 3 Green onions, chopped
- Small bunch of green garlic, chopped (or substitute 2 cloves minced garlic)
- 2 c Frozen peas
- 1 Can of diced tomatoes
- 1 Can of cannellini beans (or other white bean)
- 1 1/2 c white rice
- 3 c water or broth
- salt and pepper to taste
- Olive oil for finishing (optional)
Instructions
- Put a large saute pan over medium high heat and add cooking oil. When cooking oil is hot, add ground beef and break up with a spatula until it is in small chunks. Leave chunks in place and do not disturb so the chunks can brown on one side, about 5 mins.
- Once meat has started to brown, add green onions, garlic, zucchini and frozen peas. Allow to cook until peas have thawed and everything is starting to sizzle again. Once it is hot again let the meat and veggies cook and brown in the pan for another 5-7mins.
- Drain and rinse canned beans and then add them to the sauce pan.
- Add diced tomatoes to the pan and stir everything in the pan.
- Add rice and water or broth and return to a boil. Reduce heat to low and cover the pan. Allow to cook on low for 20mins until rice is tender. Serve and enjoy!
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