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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This can turn leftover rice and/or leftover meat into another meal (with some veggies snuck in because they're good for you) Ingredients:
1 lb hamburger, cooked and drained (or equivalent amount of leftover cooked meat) |
1 onion, chopped finely |
3 carrots, finely grated |
1/2 cup chopped celery |
1/2 cup chopped mushroom |
1/2 cup finely chopped green onion |
2 cloves garlic, crushed and chopped finely |
3 tablespoons butter |
1/4 cup soya sauce (i like wong wing best) |
1/2 cup milk |
1 can mushroom soup |
2 cups cooked rice |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 cup sour cream |
1 teaspoon paprika |
Directions:
1. In a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes.
2. Add the mushrooms and celery and cook until tender.
3. Mix with the hamburger.
4. Add the salt and pepper.
5. Mix the mushroom soup, milk and soya sauce.
6. Mix the rice with the green onions, carrots and 1/4 to 1/3 of the mushroom soup mixture.
7. In a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture.
8. Top with the remaining rice mixture.
9. Dot with 2 tbsp of butter, sprinkle with salt and pepper if desired.
10. Bake at 350 F for 20 minutes.
11. Cover with sour cream and sprinkle with paprika.
12. Return to oven for 10 minutes.
13. Serve hot.
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