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Creamy Vegetable Rice

 Creamy Vegetable Rice
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
10 ServingsPrep: 30 min. Bake: 30 min.


  • 2 pounds ground beef
  • 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


  • 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.

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Creamy Vegetable Rice (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.