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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Once a week at work, we'd hold potluck dinners. A co-worker brought this dish, and I left with the recipe. It's very versatile because you can add different seasoning to suit your tastes. Yvonne Taylor, Robstown, Texas Ingredients:
3 cups water |
1-1/2 teaspoons beef bouillon granules |
1-1/2 cups uncooked long grain rice |
2 pounds ground beef |
1 large onion, chopped |
1 large green pepper, chopped |
1 jar (6 ounces) whole mushrooms, drained |
1 can (4 ounces) mushroom stems and pieces, drained |
1 celery rib, sliced |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 tablespoons worcestershire sauce |
1/2 teaspoon garlic powder |
Directions:
1. In a large saucepan, bring water and bouillon to a boil. Add rice. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. In a large skillet, cook the beef, onion, green pepper, mushrooms and celery until meat is no longer pink; drain. Stir in the soups, Worcestershire sauce, garlic powder and cooked rice.
3. Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes or until heated through. Yield: 12-14 servings.
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