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Hearty Rice Dressing

TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD: 50 servings.
This satisfying dressing has always been received well at church socials and family reunions. The recipe feeds a crowd—I cut back if I'm serving a smaller group. —Ruth Hayward, Lake Charles, Louisiana

Ingredients

  • 3 pounds ground beef
  • 2 pounds ground pork
  • 2 large onions, chopped
  • 3 celery ribs, chopped
  • 1 large green pepper, chopped
  • 1 jar (4 ounces) diced pimientos, drained
  • 5 cups water
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2 cans (10-1/2 ounces each) condensed French onion soup
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 tablespoons Creole seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 4 cups uncooked long grain rice

Directions

  • 1. Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots. Cook over medium heat until meat is no longer pink, breaking it into crumbles; drain.
  • 2. In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into the meat mixture, dividing vegetable-soup mixture evenly among the meat mixtures. Bring each to a boil; stir in rice.
  • 3. Preheat oven to 350°. Carefully transfer mixtures to 3 greased 13x9-in. baking dishes. Cover each and bake for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.

Nutrition Facts

3/4 cup: 153 calories, 6g fat (2g saturated fat), 26mg cholesterol, 293mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 10g protein.

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