Beefy Rice Casserole
A succulent and savory beef casserole made with cream of mushroom soup and cream of celery soup.
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
beef
ground, lean |
|
| ½ | cup |
onions
chopped |
|
| 1 ½ | cup |
rice
long grain, uncooked |
|
| 1 | each |
cream of mushroom soup
can |
*
|
| 1 | each |
soup, cream of celery
can |
*
|
| 2 | each |
water
soup cans |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef
ground, lean |
|
| 118 | ml |
onions
chopped |
|
| 355 | ml |
rice
long grain, uncooked |
|
| 1 | each |
cream of mushroom soup
can |
*
|
| 1 | each |
soup, cream of celery
can |
*
|
| 2 | each |
water
soup cans |
*
|
Directions
Brown ground beef and onion; drain off fat. Put in greased 2 quart casserole. Add rice. Combine soups in mixing bowl; gradually stir in water until blended and smooth. Pour over rice.
Bake at 350℉ (180℃) for 1 hour and 15 minutes or unti liquid has been absorbed and rice is tender.
Makes 6 to 8 servings.
