A homemade dressing recipe made with rice, ground beef, celery, onions and grated cheese. Perfect for the holidays or a weeknight and naturally gluten-free!
In a medium saucepan over high heat, bring the chicken broth and rice to a boil. As soon as it boils, reduce heat to low and cover. Cook for 20 minutes until soft and fluffy. Set aside to cool.
Heat a large frying pan or cast iron skillet over medium high heat. Brown ground beef until fully cooked, breaking apart as it cooks. Due to the volume, I suggest doing this in two batches. Drain and set aside.
In the same frying pan, lower the heat to medium-low and melt 4 tablespoons of the butter (half a stick). Add the celery, sauteing until soft. Remove to the same bowl as the cooked beef.
Return the same pan to the stove over medium-low heat and melt the remaining 4 tablespoons of the butter. Add the onions, sauteing until soft and fragrant.
Remove these, and any melted butter, to the large mixing bowl with the beef and celery. Allow to cool slightly before tossing with the cheese, salt and pepper.
When all of the elements are prepared and cooled slightly, preheat the oven to 350°F and coat a large casserole dish with cooking spray. Set aside.
Transfer the mixture to the prepared large casserole dish and bake for 30 minutes. Remove and allow to rest for 10 minutes before fluffing and serving.
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Notes
To save time, the ground beef, onions and celery can be sauteed at the same time in different skillets. I just like to save on dishes if I can! This dish can easily be halved for weeknight meals. I'm usually making it for a large crowd. However, it is freezer friendly.