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Potluck Mushroom Rice

Potluck Mushroom Rice
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
12-14 ServingsPrep: 30 min. Cook: 30 min.

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.
  • In a large skillet, cook the beef, onion, green pepper, mushrooms and
  • celery until meat is no longer pink; drain. Stir in the soups,
  • Worcestershire sauce, garlic powder and cooked rice.
  • Transfer to a greased 3-qt. baking dish (dish will be full). Cover
  • and bake at 350° for 30 minutes or until heated through. Yield:
  • 12-14 servings.
© Taste of Home 2013

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Potluck Mushroom Rice (continued)

Nutrition 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.
© Taste of Home 2013