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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I love hearty suppers after a long day on the ranch, but I don't look forward to spending a lot of time in the kitchen. This recipe is great because it can be made ahead and reheated in short order.Tammi Littrel, Chadron, Nebraska Ingredients:
1-1/2 pounds ground beef |
1-1/2 cups water |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 celery ribs, chopped |
3/4 cup uncooked long grain rice |
1 can (8 ounces) sliced water chestnuts, drained |
1 medium onion, chopped |
1/2 cup chopped green pepper |
3 tablespoons soy sauce |
1/2 teaspoon salt |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until heated through. Yield: 8 servings.
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