Yield: 6 servings

That Good Hamburger Rice Stuff

That Good Hamburger Rice Stuff

Ingredients

  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 2 ribs celery, sliced 1/4"
  • 1/4 tsp. coarse ground black pepper (*do not add salt)
  • 1 cup long grain white rice
  • 1 (10 1/2 oz.) can cream of mushroom soup
  • 1 (10 1/2 oz.) can beef consommé, (*for less salty please use plain beef broth or water)
  • 1 (10 1/2 oz.) can french onion soup
  • 1/4 cup regular (or low sodium) soy sauce (*regular may make the dish too salty for some)
  • 1/8 tsp. garlic powder
  • 1/4 tsp. more coarse ground black pepper
  • 4 Tbl. butter
  • 1 cup Durkee French Fried Onions, (or crunchy chow mien noodles as desired per serving*), optional

Instructions

  • Preheat oven to 350º F.
  • In frying pan, sauté ground beef, onion and celery with the pepper until done, breaking up ground beef as it cooks. Using a slotted spoon, transfer to sprayed 2 1/2 quart baking dish.
  • Add rice, toss together to mix.
  • In medium-sized bowl, whisk together mushroom soup and consommé until creamy, stir in rest of ingredients, except butter and French Fried Onions.
  • Pour mixture over hamburger and rice evenly.
  • Cut butter into 8 thin slices and place on top.
  • Place on lid, (or cover tightly with foil), and bake for 1 hour. Remove from oven, give it a quick stir, place lid back on and bake for 15 - 20 minutes longer.
  • Remove from oven and let rest, covered for at least 15 minutes. (It can sit for a half an hour actually, if you need time to get side dishes prepared).
  • While oven is still warm, toast some French Fried Onions on a small baking sheet, or small piece of foil, if desired, for just 5 minutes or until golden browned.
  • Serve hot with lightly toasted French Fried Onions (or Chow Mein Noodles) on top if desired, along with a side vegetable or salad, and bread and butter if you'd like.

    • Notes

    *If you make this using Regular Soy Sauce and Campbell's Beef Consommé, warning, this dish will be quite salty. My hubby and I LOVED it that way, but not all do. So please use suggested substitutions if you're worried about the saltiness, and use my guide on this blog page to adjust to your own preference.