Sour Cream and Chive Beef Casserole

A family favorite that disappears quickly even when I make two casserole dishes of it. You can prepare the filling either by choice of stove top, electric pressure cooker, or crock pot before topping and briefly baking to brown the topping.

Sour Cream and Chive Ground Beef Casserole

Filling:
1.5 lbs very lean ground beef
Salt and pepper, to taste
4 Tbsp. Worcestershire sauce
1 cup sour cream
1 cup chopped yellow onion
1 cup diced chives
1 cup frozen carrots, thawed if using stove top method
1 cup frozen sweet corn, thawed if using stove top method
1 cup brown rice, fully cooked if using stove top method
cooking spray oil
water if indicated below

Topping:
1 box Jiffy corn bread mix (milk and egg as directed)
1 cup shredded cheese
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp ground black pepper

Spray oil casserole dish and set aside.

To make filling:

Note: Depending upon cooking method and fat percent of ground beef, you may or may not to drain any excess grease before adding rice or drain any remaining excess liquid before stirring in sour cream.

Stove Top: Spray oil pan. Brown beef with Worcestershire, chives, and S&P to taste. When done stir in remaining filling ingredients and set pan aside.

Instant Pot/Electric Pressure Cooker: Spray oil insert pot. Put everything except rice and sour cream into cooker (no thawing required) with 1/4 cup water. Cook as manufacturer directs. When done add uncooked rice (add more water only if needed — since more liquid is retained in pressure cooker than stove top cooking, you may or may not need any additional liquid) and prepare as manufacturer directs until rice is tender. Stir in sour cream.

Crock pot: Brown ground beef with S&P to taste and Worcestershire sauce. Spray oil insert pot. Put everything except sour cream into slow cooker with 3/4 cup uncooked rice and 1-1/4 cup water. Cook on high for 2-1/2 hours or until rice is tender and liquid absorbed. Turn off heat and stir in sour cream.

To make topping:

Mix Jiffy corn bread as directed and stir in remaining topping ingredients. Set aside. Note: If desired, additional chopped chives may be also be added into the corn bread topping.

To make casserole:

Add filling to prepared casserole dish. Spoon dollops of topping across top and gently spread with rubber spatula.

Bake uncovered in a preheated 425 F degree oven until corn bread topping is done and golden brown. Bake time will vary depending upon size and depth of casserole dish used and thickness or thinness of the cornbread topping.