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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 45 |
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At church socials and family reunions, this satisfying dressing has always been well received. It's a favorite with our family, too. I cut back on the recipe to serve a smaller group. -Ruth Hayward Lake Charles, Louisiana Ingredients:
3 pounds ground beef |
2 pounds ground pork |
2 large onion, chopped |
3 celery ribs, chopped |
1 large green pepper, chopped |
1 jar (4 ounces) diced pimientos, drained |
5 cups water |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2 cans (10-1/2 ounces each) condensed french onion soup |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 tablespoons creole seasoning |
1 teaspoon salt |
1 teaspoon pepper |
1/2 teaspoon cayenne pepper |
4 cups uncooked long grain rice |
Directions:
1. In several large Dutch ovens or stockpots, cook the beef, pork and onions over medium heat until meat is no longer pink; drain. Stir in the celery, green pepper and pimientos.
2. Combine water and soups; stir in the Creole seasoning, salt, pepper and cayenne. Stir into meat mixture; bring to a boil. Stir in the rice.
3. Carefully transfer mixture to three greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender. Yield: 45-50 servings.
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