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Bring 3 cups water to boil in a saucepan.
Add 1-1/2 cups long-grain white rice and 1/8 tsp. salt
Cover and turn heat to low.
Simmer for 22 min.
1 - 1-1/2 lbs ground beef
1/2 cup chopped celery
Sprinkle of dried onion
1 can cream of mushrooms soup
Milk and sour cream
Salt & pepper
Diced Tomatoes and/or crunchy chow mein noodles
1 - 1-1/2 lbs ground beef
1/2 cup chopped celery
Sprinkle of dried onion
1 can cream of mushrooms soup
Milk and sour cream
Salt & pepper
Diced Tomatoes and/or crunchy chow mein noodles
In fry pan (not non-stick) cook ground beef, celery, and onion.--allowing browned bits on bottom of pan. Cook until celery is soft.
Add cream of mushroom soup, stirring and simmering to get browned bits off of bottom for flavor. When rice is done cooking, scoop it into pan with meat.
Stir all together, adding milk and/or sour cream to get it to scooping consistency.
Add salt & pepper to taste.
Scoop mixture into greased casserole dish.
Top with diced tomatoes or crunchy chow mein noodles.
Bake at 350 degrees 'til heated through (10-15 min).
Optional add-ins:
Diced zucchini
Mushrooms
Finely chopped water chestnuts
Diced squash
Soy sauce
Optional add-ins:
Diced zucchini
Mushrooms
Finely chopped water chestnuts
Diced squash
Soy sauce
