Prep 10 mins
Cook 35 mins
My sister brought this recipe home from a friend in the 1970's. I don't know where the name came from but my mom made this all the time when we were kids. I still make it for my family. It's best when done in an iron skillet. It's great with a salad and bread and butter.
- 1 lb ground beef
- 1 onion, chopped
- 1 (10 3/4 ounce) campbell's beef consomme soup
- 1 (10 3/4 ounce) can water
- 1 cup Minute Rice
- Brown onion and ground beef.
- After browned, add soup and water. Simmer for about 5 minutes then add rice.
- Bake uncovered (for crunchy top) at 350 for 30-35 minutes.
Wow, this to my surprise was so good. I really didn't think it would be since there was no spices in it. MY DH loved it. Thanks Mika for this really good but easy receipe...
We all liked this but no one loved it. It was a very plain meal. I followed the recipe as written other then I did add salt and pepper to the mixture. It was very simple to make and was made with ingredients I had on hand.
This was really, really good! Super easy, too. I did fiddle with it just a little bit. Added salt and pepper to the meat and onion after I drained it, then added a 4 oz. can of mushroom pieces and stems (drained) when I added the consomme. Also only used 1/2 an onion because the only one I had was huge. The directions didn't say whether to cover it or not when putting it in the oven, but since it was rice, I covered. Turned out perfectly. This will be one of my "go-to" recipes when I want something quick, easy and good for dinner with things I normally keep on hand.