Prep 15 mins
Cook 1 hr 30 mins
This is a easy recipe that I found in a church cookbook that I have changed around a bit for my taste. It's a good throw together that can be left in the oven and forgotten about until chow time is near.
- 1 lb hamburger
- 1⁄2 cup uncooked white rice
- 1 (10 1/2 ounce) can chicken noodle soup
- 1 (10 1/2 ounce) can cream of mushroom soup (or any cream soup you prefer)
- 10 1⁄2 ounces water
- 1 small onion, chopped (dehydrated onions work great)
- 1 small green pepper, chopped (dehydrated peppers work great)
- Brown beef with onion and green pepper.
- Add soups, water, and rice.
- Place in casserole dish.
- Bake covered at 325 degrees for 1 1/2 to 2 hours.
- Uncover dish to brown last part of baking.
I thought that this was missing a bit as written. Bec mentioned that it was bland; since we hate bland food, I attempted to correct that beforehand. I added salt, pepper, and Recipe #16261 to the meat and vegetables while browning. I also used Campbell's Cream of Mushroom Soup with Roasted Garlic and substituted beef broth for the water. The cooking time, although unusually long, was correct. I uncovered the dish for the last 15 minutes of the 1.5 hours. The recipe doesn't say what size casserole to use. I used a 9 X13 pan, but it was actually too big, and would definitely go for 11 X 7 (possibly even smaller). After all the tweaks, it was still a bit bland. I guess this just isn't for us.
This was very good! I printed this out right when it was posted in February, but I was at college so I couldn't make it until summer came along! I used 98% fat free cream of mushroom soup (that and the chicken noodle soup were 10.75 ounce cans) and fresh onion and green pepper. I baked it for an hour and 40 minutes or so, and it was perfect. The only thing keeping me from giving this a 5 was that we all needed to add salt and pepper at the dinner table; otherwise, it lacked some needed flavor. It served 4 like you said (no leftovers!) Thanks for sharing!
This was a very tasty dish. I didn't have the chicken noodle soup on hand, so I substituted with a can of chicken broth and increased the rice to 1 cup.