Creamy Vegetable Rice Recipe

Creamy Vegetable Rice Recipe photo by Taste of Home

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My husband really doesn't care for plain rice. So I combine it with lots of flavorful ingredients like ground beef, vegetables and canned soups. Now I can't make this often enough for him! - Beth Deters, Baileyville, Kansas

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Creamy Vegetable Rice Recipe

Prep: 30 min. Bake: 30 min.

Yield: 10 Servings

30 30 60

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 large onion, chopped
1 cup chopped cabbage
1 cup chopped celery
1 cup frozen corn
1 cup frozen peas
1 cup water
2-1/4 cups cooked rice
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-1/3 cups milk
4 bacon strips, cooked and crumbled
Salt and pepper to taste

Directions

In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Yield: 10 servings.

Instead of using corn and peas in Creamy Vegetable Rice, use 2 cups of frozen mixed vegetables. Or experiment with various canned soups for different taste combinations.

Nutritional Facts 1 serving (1 each) equals 302 calories, 14 g fat (6 g saturated fat), 56 mg cholesterol, 600 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Creamy Vegetable Rice in Taste of Home Ground Beef Cookbook , p221