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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Wonderful casserole from my dear Mom. I loved it growing up, especially in the cold Wisconsin winters! Ingredients:
2/3 cup wild rice, uncooked |
1/2 teaspoon salt |
3 cups water |
1 lb ground beef |
1 large onion, chopped |
1 cup celery, sliced |
1 can cream of mushroom soup |
1 (4 ounce) can mushrooms, undrained |
salt and pepper |
Directions:
1. Preheat oven to 350 degrees.
2. In medium saucepan, combine rice, 1/2 tsp. salt and water.
3. Bring to boil; cover and simmer 30 minutes or until rice is tender.
4. In skillet, brown ground beef, onion and celery. Drain.
5. Stir in soup, green beans, mushrooms, salt and pepper.
6. Heat just until boiling.
7. Drain rice and stir into beef mixture.
8. Pour into 2 quart ungreased casserole dish.
9. Bake 35-40 minutes, until bubbly.
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