Potluck Mushroom Rice Recipe

Potluck Mushroom Rice Recipe
Potluck Mushroom Rice Recipe photo by Taste of Home
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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
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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.
Originally published as Potluck Mushroom Rice in Taste of Home Ground Beef Cookbook 1999, p222

Nutritional Facts

1 each: 222 calories, 8g fat (3g saturated fat), 34mg cholesterol, 540mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 14g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Potluck Mushroom Rice in Taste of Home Ground Beef Cookbook 1999, p222

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