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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I requested this recipe after sampling it at a Cub Scout potluck. I often make it the night before, regrigerate it and bake it the next dayElmeda Johnson, East Grand Forks, Minnesota Ingredients:
2 pounds ground beef, cooked and drained |
2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted |
1 cup sliced onion |
1 cup uncooked wild rice |
1 can (4 ounces) mushroom stems and pieces, drained |
1 teaspoon salt |
1 teaspoon dried oregano |
1/4 teaspoon each celery salt, garlic salt and onion salt |
1/4 teaspoon curry powder |
1/4 teaspoon paprika |
1/4 teaspoon soy sauce |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender. Yield: 8 servings.
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