Rice Hotdish

Hands down, this is the easiest, most crowd pleasing hotdish that can be made in a flash.  A good hearty dish.  Granted, it looks a little like slop… you’ll just have to trust me!

1 lb. ground beef cooked
1 C. white rice
1 C. water
1 C. milk (we use soy milk and it works just fine!)
2 cans cream of celery or cream of mushroom soup (we do one of each)
2 celery stalks, chopped
1/2 onion, chopped
A handful of chopped water chestnuts
Soy sauce to taste (a few good splashes)
Worcestershire to taste (a couple good splashes)

Toss it all in a 9×13 glass baking dish and bake for approximately 60 minutes at 350 degrees.  Top with crunchy Chinese Noodles when done.*

*Just a quick side note here… I’m famous for forgetting something every time I make this.  I’d blame it on “baby brain” but this was happening long before I had two little parasites in my belly.  Long story short, if you see the mixture boiling in the oven, you’ve probably forgotten the rice.  Just whip some up on the side, toss it in the dish and all will be fine.

1 comment to Rice Hotdish

  • Sounds good, Heidi. I’m famous for leaving the tuna out of the Tuna Noodle Casserole.

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