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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Sioux City, Iowa, Kristi Baker shares this simple supper. My husband and I are both police officers, and after a long workday, I rely on meals that come together easily, she explains. This hearty hot dish is easy to make and has a tangy twist that even our kids enjoy. Ingredients:
1 pound ground turkey or beef |
1 can (14 ounces) sauerkraut, rinsed and drained |
1-1/2 cups water |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup uncooked long grain rice |
1 envelope beefy mushroom soup mix |
1/2 cup shredded swiss cheese, optional |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. In a bowl, combine the beef, sauerkraut, water, soup, rice and soup mix.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-60 minutes or until rice is tender. Sprinkle with Swiss cheese if desired. Bake 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
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