Monday, October 31, 2011

Beef Rice Casserole

1 pound ground beef (Brown)
1 chopped onion

In large casserole container add

1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup chopped celery
1/2 cup chopped green peppers
1/2 - 3/4 cup uncooked rice
1 can mushrooms (stems and pieces)
1 can bean sprouts
1 can water chestnuts

Method & Story; Mix browned ground beef and soup and vegetable mixture together in a greased casserole container, cover and bake 350 degrees for 45 minutes or until rice is done cooking. Top with crushed corn flakes or wheat flakes and bake an additional 15 minutes uncovered.
Grandma Iszler made a similar casserole. I've added some additional ingredients to the basic recipe-such as the bean sprouts and water chestnuts. Another version of the recipe was handed down from Gertie Evanson, Grandpa Evanson's mother to Grandma Cay. This casserole was easy to take to the field during harvest or haying, and a staple during the winter months. We have this every couple of months, and it makes great left overs.

No comments:

Post a Comment