Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. uncooked wild rice | ||
| ½ lbs. uncooked bacon, diced | ||
| 1 lbs. uncooked ground beef | ||
| 1 c. diced celery | ||
| 1 c. diced onion | ||
| 1 (4 oz) can sliced mushrooms, drained | ||
| 1 (8 oz) can sliced water chestnuts, drained | ||
| 1 (10.75 oz) can chicken gumbo soup | ||
| 1 (10.5 oz) can cream of mushroom soup | ||
| ½ can(s) milk (measured using emptied soup can) | ||
| 1 tbsp. Lawry's seasoned salt |
Directions
- Wash wild rice. Boil in water 20 to 30 minutes. Drain.
- Fry diced bacon. Add ground beef and brown.
- Pour off grease, leaving enough to saute celery and onion.
- Remove meat from skillet and saute celery and onion. Pour off any remaining grease.
- Mix wild rice, bacon, ground beef, celery, onion, mushrooms, water chestnuts, chicken gumbo soup, mushroom soup, milk and seasoned salt together in a casserole dish.
- Bake at 350 degrees for about 1-1/2 hours.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 50mg
- Sodium: 1060mg
- Total Carbohydrates: 29g
- Protein: 19g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 6%