Beef and Rice Bake
Sautéed Mushrooms
Ingredients
- 2 boil-in-bags long-grain white rice
- ¼ cup chopped onion
- 3 stalks celery, chopped
- 1 Tbsp olive oil
- 1 lb ground beef
- 1 (10.5-oz) can cream of mushroom soup
- ¾ cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp yellow mustard
- ¼ tsp pepper
- 2 cups coarsely crushed potato chips
Instructions
- Preheat oven to 375°F. Cook rice according to package directions.
- Sauté onion and celery in hot oil in a large skillet until tender. Add beef; cook 10 minutes, stirring until browned and crumbly.
- Stir together soup, broth, Worcestershire sauce, mustard, and pepper.
- Layer rice in a greased 13- x 9-inch baking dish; add beef mixture, and top with soup mixture. Spread evenly. Sprinkle with crushed chips.
- Bake 25 minutes or until bubbly.
Side Dish Ingredients
- 2 (8-oz) pkg sliced mushrooms
- 3 Tbsp butter
Side Dish Instructions
- Sauté mushrooms in butter in a large skillet over medium-high heat 10 to 15 minutes, stirring once after 8 minutes. Season with salt and pepper to taste.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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