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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 14 |
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This is a recipe from Viking Range that they cooked for guests at this years' Memphis in May BBQ Festival. My honey got the basic recipe for me and I have added my own touch to it. It's very simple and versatile. This makes a BUNCH of food - but you can always put it into two pans and freeze one of them for later. Ingredients:
2 cups rice, uncooked |
2 onions, diced |
2 bell peppers, diced |
3 stalks celery, diced |
1 (10 1/2 ounce) can cream of chicken soup |
1 (10 1/2 ounce) can french onion soup |
1 lb ground beef |
1 lb ground pork or 1 lb sausage |
1 (6 ounce) package fresh mushrooms (sliced or chopped) |
1/2 cup butter |
salt or pepper or herbs or spices |
Directions:
1. brown meat in a skillet.
2. add diced vegetables and cook for a few minutes until slightly softened.
3. Whisk both soups together in a small saucepan and heat until they are well blended and warm.
4. Combine all ingredients (except butter) in a LARGE roaster.
5. Add pats of butter on top and cover with foil. Bake at 350 degrees for 1 1/2 hours.
6. ***try using 1 1/2 cups regular and 1/2 cup wild rice.
7. *** I like to use 1/2 lb. ground pork sausage and 1/2lb andouille (cut into small bites).
8. *** try spicing with Greek seasoning blend, paprika, cayenne, sage, etc. - use whatever you like!
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