Ingredients
Quick Recipe
1 Can Cream of Mushroom Soup
1 Cup Long Grain White Rice
2 Cups Water
1 Cup Carrots, sliced
½-1 lb Ground Beef, cooked
Cheddar or colby jack cheese, sliced about 9 pieces
Semi Homemade
1 Cup Uncooked Rice
2 Cups Water
½ to 1 lb (depending on preference) ground beef, cooked
1 cup carrots, sliced
Pacific Foods Mushroom gravy 13.9 ounces
½ cup milk
Colby Jack or Medium Cheddar Cheese for topping
From Scratch
3 tablespoons unsalted butter
¼ cup onion, minced
1 garlic clove, minced
½ cup minced white button mushroom
3 tablespoons flour
½ cup cream
½ cup chicken broth
¼ teaspoon freshly ground black pepper
salt to taste
2 Cups Water
½-1 lb Ground Beef, cooked
1 Cup Carrots, sliced
Cheddar or colby Jack Cheese, sliced- about 9 slices
1 Cup Long Grain White Rice
Instructions
Quick Recipe
Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.
Stir together the soup,rice, water, carrots, and beef.
Place in the baking dish and bake for 90 minutes.
Top with cheese slices and bake a few more minutes or until melted.
Semi Homemade
Heat the oven to 350 degrees and grease an 8×9″ baking dish.
Whisk together the water, mushroom gravy, and milk.
Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
Dump into an 8×9″ baking dish and bake, uncovered for 90 minutes.
Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
From Scratch
In a medium pan over medium heat, add the butter and melt.
Whisk in the onion, garlic and mushrooms. Add the flour, whisking continually and cook for 30-60 seconds.
Add the cream and broth and cook until thick. Season and remove from heat.
Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
