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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My husband goes to school and works full-time, and I'm the mother of a 1-year old. With a busy schedule like ours, this quick recipe of pantry staples is just perfect! Ingredients:
1 pound ground beef |
1 can (27 ounces) sauerkraut, rinsed and well drained |
1/2 cup uncooked instant rice |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 soup can water |
2 tablespoons onion soup mix |
1 can (4 ounces) mushroom stems and pieces, drained, optional |
Directions:
1. In a skillet, cook beef over medium heat until no longer pink; drain.
2. In a greased 2-qt. baking dish, combine the beef, sauerkraut, rice, soup, water and soup mix. Add mushrooms if desired. Cover and bake at 350° for 1 hour or until heated through. Yield: 6 servings.
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