Cheesy Rice Roll Ups
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Melted butter/Margarine||1 Tablespoon|
|Long grain and wild rice||6 Ounce (1 Package, Uncle Ben's Variety)|
|Lean ground beef||1 Pound|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded process american cheese||1 Cup (16 tbs)|
Combine milk, eggs and salt in small mixing bowl; beat slightly.
Add flour; beat until smooth.
Cover and refrigerate 1 hour.
Lightly butter a 6-inch frypan.
Pour 2 Tbs of crepe batter into pan; rotate pan quickly to spread evenly.
Cook until lightly browned.
Turn; brown lightly on second side and turn out.
Cook contents of rice and seasoning packets according to package directions.
Cook ground beef until crumbly; drain.
Add cooked rice and mushrooms; mix well.
Fill each crepe with 1/2 cup rice mixture; roll up.
Place on large heatproof platter or 13 1/2 x 8 1/2-inch baking dish.
Melt butter or margarine; stir in flour, then soup and milk.
Cook until thickened, stirring constantly.
Stir in remaining rice mixture.
Pour over filled crepes.
Sprinkle with cheese.
Bake at 350°F oven untilv cheese is melted, 15 to 20 minutes