Wild rice and water chestnuts make this delightfully different from the usual hamburger casserole and an excellent choice for a potluck. Our testers loved it!
Yield:
6 to 8 servingsIngredients
1 cup uncooked wild rice
1 pound ground beef
1 cup beef broth or bouillon
1 large onion, chopped
1/2 cup chopped carrots
1 cup chopped celery
1 cup chopped mushrooms
1 can (8 ounces) sliced water chestnuts, rinsed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup
Instructions
Cook the wild rice according to the package directions.
Preheat the oven to 350 degrees. In a nonstick skillet, brown the ground beef. Drain off any excess fat. Combine with the rice and all the remaining ingredients in a 9×13-inch baking dish. Bake, uncovered, for about 30 minutes or until heated through.
