Sunday, April 6, 2008

Beef & Rice Casserole

This recipe came from Kylee McGee. From the Mrs. Ivy 4th grade cookbook that I edited.

1 lb. ground beef (it’s also great with leftover steak)

1 med. white onion, chopped

garlic powder

seasoning salt

sour cream, 16 oz.

1 can cream of celery soup

1 can cream of mushroom soup

Hot, cooked, white rice

Combine ground beef (or leftover steak), onion, garlic powder and seasoning salt in a large pan. Cook until brown, drain. Add sour cream, cream of mushroom soup and can of cream of celery soup to meat and heat until bubbly. Serve over rice.

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