Teriyaki Ground Beef Casserole

Teriyaki Ground Beef Casserole is an Asian inspired dish with an American spin. Flavorful lean ground beef, stir-fry vegetables, and rice is baked to perfection with a homemade teriyaki sauce!

My Teriyaki Ground Beef Casserole is a meal I whipped up one night when I had some leftover rice to use. It turned out so delicious! I have an almost identical recipe already on my site that you may already know of, this one just uses beef instead of chicken. This Asian-American inspired dinner has the perfect balance of protein, vegetables, and starches. It’s also one of those recipes where using leftovers makes it even easier. If you have any leftover rice or ground beef then this recipe is for you!

TERIYAKI GROUND BEEF CASSEROLE

One of my favorite things to order is take out from Chinese food restaurants. There is something so satisfying about setting everyone around the table and unpacking bags full of to-go cartons covered in red Asian inspired artwork. As much as I would love to make this a regular occurrence, we have to do take-out on a budget. This recipe is the perfect one for that. All of the flavor of traditional Asian food made from an American kitchen.

A homemade rich teriyaki sauce is brought together on the stove top. Once it all comes together it is poured on top of vegetables including broccoli, carrots, and snow peas. These are then placed into a preheated oven to begin to bake. Meanwhile, lean ground beef and rice are prepared separately on the stove top. Once everything is finished cooking, they are brought together and combined with more of the homemade sauce. This is then baked for about 10 minutes then is ready to serve with more sauce drizzled over the top!

INGREDIENTS

• 3/4 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water
• 1 bag (12 ounces) refrigerated stir-fry vegetables (broccoli, carrots, snow peas, etc.)
• 1 pound lean ground beef
• Salt and pepper, to taste
• 3 cups cooked rice

COOKING INSTRUCTIONS

Preheat the oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove the lid and cook for one minute once boiling.

Stir together the cornstarch and 2 tablespoons of water in a separate dish until smooth. Once the sauce is boiling, add the cornstarch mixture to the saucepan. Stir to combine. Cook until the sauce starts to thicken then remove from heat.

Place all the veggies evenly in the prepared baking dish. Pour 3/4 cup of the sauce evenly over the veggies. Cover the pan with foil and bake for 35 minutes or until the veggies are tender. 

Meanwhile, cook the ground beef in a large skillet over medium-high heat. Season with salt and pepper. Cook and crumble until the beef is no longer pink. Drain any grease. Set aside. 

Remove the baking dish from the oven. Carefully remove the foil. Pour the cooked ground beef and the cooked rice evenly over the veggies. 

Pour most of the remaining sauce all over the top (reserving a bit to drizzle over the top when serving). Gently toss everything together until combined. 

Return to the oven and cook uncovered for 10 minutes or until everything is heated through. Remove from the oven and let it stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

SERVINGS

This recipe serves 6. This dinner is loaded to the max and will fill even the hungriest of families!

STORING LEFTOVERS

Store any leftovers covered in the fridge for up to 3 days. When ready to reheat, either place in the oven and heat at 350 degrees F. for 10 minutes, or warm in the microwave for 30 seconds at a time, stirring in between cycles.

RICE

I like to serve our casserole with white rice. I use either jasmine or basmati rice. Using leftover rice is key to me. It’s what makes this recipe fast and easy!

VEGGIES FOR THE PICKING

You can truly add any veggies you like in this dish. Some other veggies that you might want to try adding to this recipe are mushrooms, baby corn, cabbage, water chestnuts and bean sprouts. You can also make this dish completely vegetarian if you or someone in your family doesn’t eat meat. You just make the recipe as is with the sauce, veggies, and rice and don’t add the meat.

A LEANER OPTION

If you want to make this dish with less calories, and all the protein, you can easily substitute the ground beef for ground turkey or ground chicken.

ENJOY THIS RECIPE? HERE ARE A FEW MORE HEARTY CASSEROLES!

French Onion Chicken Casserole – This rich and savory dish is loaded with lean chicken, cream of mushroom soup, and French’s Crispy Onions on top.

Loaded Chicken and Potato Casserole – Pieces of cubed potato and chicken are mixed together and baked with bits of crispy bacon and tons of melted cheese.

Supreme Pizza Casserole – Your favorite slice is turned into a loaded casserole with pasta, black olives, green peppers, pepperoni, and cheese.

Biscuits and Gravy Casserole – This breakfast casserole is loaded with fluffy biscuits that are baked in a pool of rich, creamy mushroom gravy.

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