Ground Beef And Wild Rice Casserole
|Ground beef||1 Pound|
|Diced onion||1⁄2 Cup (8 tbs)|
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce, condensed|
|Canned condensed cream of chicken soup||10 1⁄2 Ounce|
|Mushrooms||5 , chopped|
|Blanched almonds||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Stuffing cubes||8 Ounce (1 Package)|
In a 2-quart glass casserole, cook crumbled ground beef 3 to 4 minutes, stirring halfway through cooking time.
Drain off drippings.
Add onion, wild rice, and 1 cup water to ground beef; stir to mix.
Cook 3 minutes, rotating dish one-quarter turn halfway through cooking time.
Add chicken soup, mushroom soup, mushrooms, and almonds to ground beef mixture; stir to blend evenly.
In a 2-quart glass mixing bowl, heat butter until melted, about 45 seconds.
Stir in 1 cup water and stuffing cubes, blending well.
Spoon stuffing mix over meat mixture.
Cook 14 to 16 minutes, rotating dish one-quarter turn halfway through cooking time.
Rest 10 minutes before serving.
Invert on a serving platter, or serve from casserole.