Beef and Mushroom Casserole recipe

From the kitchen of Martin James – Copenhagen, Denmark

Serves 4.

1 pound lean ground beef
1 (5 1/2 ounce) package risotto mix with garden vegetables
1 1/2 cup sliced mushrooms
1 cup chopped red bell pepper
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil

Prepare risotto mix according to package directions.

Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking beef up into small crumbles.

Pour off drippings. Season with salt and pepper. Stir risotto into beef mixture. Sprinkle with cheese and basil.