Potluck Mushroom Rice

Name: Potluck Mushroom Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12-14 servings.
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

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

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.