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Potluck Mushroom Rice Recipe

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Once a week at work, we'd hold potluck dinners. A co-worker brought this dish, and I left with the recipe. It's very versatile because you can add different seasoning to suit your tastes.— Yvonne Taylor, Robstown, Texas

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Potluck Mushroom Rice Recipe

Prep: 30 min. Cook: 30 min.

Yield: 12-14 Servings

30 30 60

Ingredients

3 cups water
1-1/2 teaspoons beef bouillon granules
1-1/2 cups uncooked long grain rice
2 pounds ground beef
1 large onion, chopped
1 large green pepper, chopped
1 jar (6 ounces) whole mushrooms, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 celery rib, sliced
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder

Directions

In a large saucepan, bring water and bouillon to a boil. Add rice. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, in a large skillet, cook beef, onion, green pepper, mushrooms and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in rice, soups, Worcestershire sauce and garlic powder; mix well.
Transfer to an ovenproof Dutch oven. Cover and bake at 350° for 30 minutes or until heated through. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 each) equals 222 calories, 8 g fat (3 g saturated fat), 34 mg cholesterol, 540 mg sodium, 22 g carbohydrate, 1 g fiber, 14 g protein.

Originally published as Potluck Mushroom Rice in Taste of Home Ground Beef Cookbook , p222

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