Posted in recipes

Beefy Rice Bake

1 cup uncooked white rice

1 cup uncooked wild rice

2 lb lean ground beef

1/2 cup butter

1 lb fresh mushrooms, sliced, 6 cups

1 cup chopped celery

1 cup chopped oinion

1/4 cup soy sauce

1/2 cup water

1 can cream of celery soup

1 tsp salt

1/4 tsp pepper

1 can drained water chestnuts

1 cup slivered almonds

1 cup sour cream

Cook white rice following package directions for 10 minutes only; drain. Cook wild rice following the basic recipe; drain. Cook ground beef; set aside. Melt butter in skillet: saute mushrooms, celery and onion until tender, about 5 minutes. Combine soy sauce, water, sour cream, soup, salt and pepper in a large bowl. Stir in rice, ground beef, mushrooms, celery, onion, water chestnuts and half of the almonds. Pour mixture into greased 3 quart casserole: sprinkle with remaining almonds. Refrigerate up to 4 hours. Bake, covered, in a 350 degree oven for 45 minutes:uncover and bake until heated through, about 15 to 20 minutes longer. Garnish with snipped parsley.



Chef and Chocolatier maker, who loves to share and swap recipes.

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