- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed creamy onion soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 pound ground beef
- 1 pound bulk pork sausage
- 1 large onion, chopped
- 1 large green pepper, chopped
- 2 celery ribs, chopped
- 1-1/2 cups uncooked long grain rice
- Combine all of the ingredients in a greased 4-qt. baking dish; mix well. Cover tightly and bake at 350° for 60-70 minutes or until the rice is tender. Yield: 12-16 servings.
Originally published as Hearty Rice Casserole in Reminisce November/December 1994, p49
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Reviewed Dec. 12, 2012
This was a pretty good casserole. I did brown and drain the ground meats first and only used two cans of creamed soup but it was pretty good and I would make it again.