For the Casserole:

1 pound lean ground beef

3 cups cooked brown rice

2 cups frozen peas

1 (10.5 ounce) can condensed cream of celery soup

¼ cup milk

2 tablespoons soy sauce

1 clove garlic, minced

1 cup shredded Cheddar-Monterey Jack cheese blend, or to taste

Cook Mode Prevent your screen from going dark

Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook the Ground Beef: In a large skillet, heat the ground beef over medium-high heat, stirring occasionally to break up clumps. Cook for about 5-7 minutes until browned. Drain excess grease and transfer the beef to a large mixing bowl.
Combine Ingredients: Add cooked brown rice, frozen peas, condensed cream of celery soup, milk, soy sauce, and minced garlic to the beef. Stir until well combined.
Transfer to a Baking Dish: Transfer the mixture into a 9×13-inch baking dish. Spread it evenly in the dish.
Top with Cheese: Sprinkle the shredded Cheddar-Monterey Jack cheese over the top of the casserole. Cover with a lid or aluminum foil.
Bake the Casserole: Bake for 15-20 minutes, or until heated through and bubbly.
Serve: Let the casserole sit for a few minutes before serving. Enjoy with a side salad or as a stand-alone meal!

Add bell peppers, mushrooms, or spinach for extra nutrition and flavor.

Use a different cheese blend for variety, such as sharp cheddar or mozzarella.

For added spice, add a pinch of cayenne pepper or diced jalapeño to the mixture.

Swap ground beef for turkey or chicken for a lighter version.