Thursday, February 10, 2011


This is one of the easiest recipes and my family loves it! Now keep in mind that we are a family of 6 and we always have some leftover because it is pretty filling.  So if you are a family of 4 or less, you will probably have enough for dinner and maybe lunch or leftovers one night.

1 1/2 - 2 lbs. ground beef (however much you prefer. I use 2 lbs.)
Chopped onion to taste
Chopped green onion to taste
2 cups Instant Rice
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
2 cups Shredded Cheddar Cheese
2 tsp. Worcestershire Sauce
1 small can of Mushrooms, drained
1/3 cup Sour Cream - optional
Garlic Powder to taste
Salt and Pepper to taste

1. Preheat oven to 350.  Lightly spray a 13x9 casserole dish with cooking spray.
2.  Cook rice and set aside.
3.  Brown meat with onions, bell pepper, worcestershire sauce, garlic powder and salt and pepper.
4.  In a large bowl, combine mushroom, chicken, & celery soup, rice, mushrooms, sour cream if you   would like, 1 cup of cheese, and the ground beef mixture. Mix well and pour in casserole dish.
5.  Cook for 45 minutes to an hour.  During the last 10 minutes, add the remaining 1 cup of cheese on top of the casserole.

I make my casserole with lean ground beef, brown rice and reduced fat or reduced sodium soups, and 2% shredded cheddar cheese and it tastes fine. My family can't tell the difference between my lower fat version and the full fat version. 

I hope your taste buds enjoy!

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