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
Total TimePrep: 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.
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.
Nutrition Facts1 each: 302 calories, 14g fat (6g saturated fat), 56mg cholesterol, 600mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 22g protein.
Originally published as Creamy Vegetable Rice in Taste of Home Ground Beef Cookbook-Book
May 1, 2015
We saw this in the taste of home magazine and decided to try it. All we could taste was celery. Didn't really taste the other vegetables or even the meat. It was just celery and I had put less celery in than it had asked for.