Use up Your Leftover Meat Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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My mother in law made this when raising her kids. I like it now and make it occasionally. It is very easy, just make sure that you have an over proof pot large enough. Sometimes I will add a can of corn, but the recipe doesn't call for it. I used to make it in a dutch oven, until we moved and it was somehow left behind!!! This is easily doubled or even tripled, you just need a large enough pot. Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
1 cup celery |
1 (10 ounce) can green beans |
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup |
1 cup uncooked rice (i don't use minute rice, but i suppose you could try!) |
4 cups water (i drain the vegetables into a measuring cup, then use chicken broth for the water) |
1 teaspoon salt (reduce or omit if you'd like) (optional) |
1 1/2 cups meat, chopped up (your choice of meat-what ever is left over) |
Directions:
1. Saute the onions and celery in the butter in the bottom of your dutch oven.
2. Add everything else and and bring to a boil. Reduce heat and simmer for 20 minutes.
3. Place in a 350 degree oven for 1 hour, uncovered.
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