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October 3, 2011
Beef And Rice Casserole
Oven-baked Pasta And Rice Dishes
Prep time:
30 mins.Bake Time:
1 minutes“Both long-grain white rice and wild rice arefeatured in this casserole for a great blend oftastes and textures.”
Ingredients
Serves 6
- 1/2 cup long-grain white rice
- 1/2 cup wild rice
- 1 lb. lean ground beef
- 1 cup sliced celery (about 2 stalks)
- 1/2 cup chopped onion (about 1 small)
- 1 can (103/4 oz.) condensed cream of mushroom soup
- 1 cup beef broth
- 1/2 cup drained chopped roasted red pepper
- 1/2 tsp. garlic salt
- 1/4 tsp. black pepper
- 1/2 cup sliced almonds
Directions
1
Preheat oven to 350°F. Place the long-grain and wild rice in a large bowl. Pour 4 cups boiling water over the rice. Let stand for 15 minutes. Drain and set aside.
2
Cook the beef, celery and onion in a large skillet over medium heat, stirring occasionally, until the beef is browned and crumbly, about 5 minutes. Drain the fat from the skillet. Stir in the cooked rice, the soup, broth, roasted red pepper, garlic salt and black pepper.
3
Pour the mixture into an ungreased 11- x 7-inch baking dish. Sprinkle with the almonds. Cover the baking dish with foil. Bake for 50 minutes. Remove the foil. Bake until the rice is tender, 10–15 minutes longer. Serve.
Variations(0)
Reviews(0)
Serving Suggestion
Serving Suggestion
A leafy green salad will make the meal complete. Dessertcan be as simple as a favoritefruit salad.
Great Ideas
Great Ideas
• Use all long-grain rice if you don’t have wild rice in your pantry. The baking time may decrease slightly, so check for doneness after the shortest bake time.
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