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| Home -> [Asian, Casseroles, Cereals, Chinese, Entrees, Ethnic, Exotic] -> [Rice-almond casserole Recipe] |
Rice-almond casserole
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Asian, Casseroles, Cereals, Chinese, Entrees, Ethnic, Exotic |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground beef | | 1
| cup | Chopped onions | | 1
| cup | Chopped celery | | 1
| cup | Green peppers, chopped | | 2
| can | Mushrooms, 4 oz ea | | 2
| cup | Boiling water | | 2
| cup | Brown rice | | 4
| can | Cream of chicken soup | | 2
| can | Cream of mushroom soup | | 1
| can | Chicken rice soup | | 1
| cup | Slivered almonds | | 1/4
| cup | Soy sauce |
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Procedures:
| 1 | Brown beef; add onion, celery and green pepper, cooking until crisp-tender. | | 2 | Add water, mushrooms and rice; cover and simmer 15 minutes or until liquid is absorbed. | | 3 | Add soups, almonds and soy sauce; mix well. | | 4 | Place in a large casserole or several small ones. | | 5 | Bake 45 minutes at 350°F. | | 6 | Yield: 12 to 15 servings. | | 7 | Note: casserole may be frozen for future use. | | 8 | Chuck ozburn |
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