Ingredients for Beef Mushroom And Rice Stove Top Casserole
- 1 lb ground beef
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 1 cup uncooked instant rice
- 0 cups water
- 1 cup beef broth
- fresh parsley, for garnish
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How to Make Beef Mushroom And Rice Stove Top Casserole
- In a large skillet (12 inches or larger) over medium-high heat, brown 1 lb ground beef. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add 1 (10.75 ounce) can condensed cream of mushroom soup and 1 cup beef broth to the browned beef. Stir well to combine.
- Stir in 1 cup uncooked instant rice. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally.
- Add 1 medium onion, chopped, and 8 ounces cremini mushrooms, sliced. Cover and cook for another 15-20 minutes, or until the onions are softened and the mushrooms are tender. Stir occasionally to prevent sticking.
- Serve hot and enjoy! Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
13g
Fat
44g
Carbs
17g
