Recipe by *Pixie*
This can turn leftover rice and/or leftover meat into another meal (with some veggies snuck in because they're good for you)
Top Review by ckerr1127
This recipe is a new favorite in my family. I don't like celery or mushrooms so I substituted canned peas and corn instead. Even my five year old loves it! My husband had four plates and there is still plenty left over.
- 1 lb hamburger, cooked and drained (or equivalent amount of leftover cooked meat)
- 1 onion, chopped finely
- 3 carrots, finely grated
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped mushroom
- 1⁄2 cup finely chopped green onion
- 2 cloves garlic, crushed and chopped finely
- 3 tablespoons butter
- 1⁄4 cup soya sauce (I like Wong Wing best)
- 1⁄2 cup milk
- 1 can mushroom soup
- 2 cups cooked rice
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 cup sour cream
- 1 teaspoon paprika
Directions See How It's Made
- In a nonstick pan, melt 1 tbsp of the butter and cook the garlic and onion for 2 minutes.
- Add the mushrooms and celery and cook until tender.
- Mix with the hamburger.
- Add the salt and pepper.
- Mix the mushroom soup, milk and soya sauce.
- Mix the rice with the green onions, carrots and 1/4 to 1/3 of the mushroom soup mixture.
- In a buttered casserole dish, spread half the rice mixture, then the meat mixture, followed by the remaining mushroom soup mixture.
- Top with the remaining rice mixture.
- Dot with 2 tbsp of butter, sprinkle with salt and pepper if desired.
- Bake at 350 F for 20 minutes.
- Cover with sour cream and sprinkle with paprika.
- Return to oven for 10 minutes.
- Serve hot.