“I modified this recipe to be a healthier version of the recipe found in the 1995 Southern Living Annual Book”
READY IN:
46mins
SERVES:
8-9
YIELD:
8 3/4 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 cups of uncooked brown rice
  • 1 12 lbs ground beef
  • 1 cup chopped celery
  • 1 teaspoon garlic
  • 1 teaspoon black pepper
  • 1 (4 ounce) cansliced mixed mushrooms, chopped
  • 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup, healthy requests undiluted
  • 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup, healthy requests-undiluted
  • cayenne pepper (to taste)
  • tony chachere's spice n' herbs seasoning (to taste)

Directions

  1. Soak rice in 3 cups of water for 1 hr in rice pot, then cook rice.
  2. Brown, rinse, and drain ground beef – return to pot.
  3. Season ground beef.
  4. Sautee onions, celery, and garlic with seasoned ground beef.
  5. Add mushrooms, cream of mushroom soup, cream of chicken soup, and ¼ cup of water to pot – mix well.
  6. Add rice to the pot – fold in (don’t stir or you will break up the rice).
  7. Place rice mixture in casserole dish.
  8. Bake at 325 (convect) for 45 min
  9. If you don’t have a convection oven – bake at 325 for 1 hour.

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