Beef and Wild Rice Casserole
"Nutty rice flavors with good lean ground beef - sneak in some veggies and you've got a meal in a skillet!"
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 2⁄3 cups hot water
- 2 teaspoons beef bouillon or 2 teaspoons beef base
- 2⁄3 cup wild rice, uncooked
- 1 lb lean ground beef
- 2 cups zucchini, shredded
- 1 cup celery, chopped
- 4 scallions or 4 green onions, thinly sliced
- 3 -4 garlic cloves, minced
- 1 (10 3/4 ounce) can condensed low-fat cream of mushroom soup
- 1⁄2 cup long grain rice, uncooked
- 1⁄8 teaspoon pepper
directions
- Preheat oven to 350.
- In 2-quart baking dish, combine boiling hot water, beef bouillion and wild rice; set aside.
- In large skillet, brown meat and pour off any fat.
- Stir in zucchini, celery, onion and garlic; cook until tender.
- Add soup, long grain rice and pepper.
- Transfer meat mixture to wild rice mixture in baking dish and mix well.
- Cover with tight foil.
- Bake 90 minutes at 350.
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RECIPE SUBMITTED BY
Former workaholic (Telecommunications Manager, Horse Trainer and Writer) turned write-from-home Mom with my two little ones... and loving it! I'm now finding lots more time learn how to REALLY cook, bake, and explore new recipes to feed my family of 4. We are starting homeschooling as the kids reach preschooling age, and enjoy using cooking as one of our themes.
