BBQ Cheeseburger Casserole

Robio's BBQ Cheeseburger Casserole

You can kind of see the layers of rice, BBQ beef, and mashed potatoes

My wife mentioned Shepherd’s Pie yesterday.  Today, as I was thinking about what to do with the ground beef, I thought of the mashed potatoes from the Shepherd’s Pie, but I also wanted to use the leftover rice.  A good flavor to blend with both of those is BBQ sauce…that’s how this recipe came about.  The kids and wife (and me) all liked it.
BBQ Sauce
Worcestershire Sauce
Rice (I used left over white rice)
Sharp Cheddar Cheese (shredded)
Instant Mashed Potatoes
Black Pepper
Ranch Dressing
Sour Cream
Prep and Cooking
If using freshly made rice, get it started and preheat oven to 350 degrees before going to step 1.
1.  Prepare mashed potatoes according to recipe on box (I added the sour cream and the Ranch dressing to make the potatoes a little creamier…less thick…to make them easier to spread across the beef mixture)
2.  While making the potatoes, brown the beef with Worcestershire sauce and black pepper, and when the browning is nearly complete, add the onion.  Once the meat is browned, drain the grease, then add the BBQ sauce and simmer.
3.  Put a layer of rice in the bottom of the pan –about 1/3 of the height
4.  Cover with cheese
5.  Put the beef mixture in the pan and cover with cheese.  It should fill the next 1/3 of the pan.
6.  Put dish in oven for about 15 minutes.
7.  Take dish out of the oven, fill in the rest of the pan with the mashed potatoes, and put back into the oven for another 15 minutes.
8.  Take out of the oven again, top with more cheese, and pop back into the oven until the cheese is melted.
9.  Server hot.

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