- 1 1/2 lbs ground beef
- 3 c celery
- 2 c chopped onions
- 1 c uncooked rice (not minute rice)
- 1 10-ounce can of cream of mushroom soup
- 1 10-ounce can of chicken noodle soup
- 2 soup cans of water
- 3 tbls soy sauce
Cover and bake at 350 for one hour or more, until rice is fully cooked.
I've been trying to come up with some different recipes, and lately "different" = "retro." In short, I pulled a bunch of things from my old recipe box that I haven't made in years.
This one is pure Minnesota comfort food, probably copied from something my Mom used to make. Everyone was pleased with the "new" recipe and ate a ridiculous amount. If I had a regular rotation (which I don't, but probably should), this would be on it.
It's probably worth noting that I only used 1 pound of hamburger, and this would probably be classed up a bit if it used cooked chicken or turkey instead of the beef.
It's probably worth noting that I only used 1 pound of hamburger, and this would probably be classed up a bit if it used cooked chicken or turkey instead of the beef.
3 comments:
Best if cooked in a brown and yellow floral-patterned casserole dish. ;)
You betcha!
UPDATE: I tried it in the instant pot by just using the "rice" setting. I think it was overcooked. Could work, but definitely needs less than 12 minutes.
Post a Comment