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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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My husband really doesn't care for plain rice. So I combine it with lots of flavorful ingredients like ground beef, vegetables and canned soups. Now I can't make this often enough for him! - Beth Deters, Baileyville, Kansas Ingredients:
2 pounds ground beef |
1 large onion, chopped |
1 cup chopped cabbage |
1 cup chopped celery |
1 cup frozen corn |
1 cup frozen peas |
1 cup water |
2-1/4 cups cooked rice |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
1-1/3 cups milk |
4 bacon strips, cooked and crumbled |
salt and pepper to taste |
Directions:
1. In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Yield: 10 servings.
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