Creamy Rice Caserole!

Creamy Rice Caserole

1 lb. elk, turkey or beef hambruger
2 c. rice
*3 T. onion soup mix (recipe below)
4 c. water
1 15 oz. can cream of mushroom soup (you can make a cream sauce and add mushrooms)
*also can add broc., cheese, green beans

Fry up the hamburger and drain out the grease if there is any, i leave a little in for flavor. Add rice, onion soup mix, water and mushroom soup, then bring to a boil. Cover and simmer for about 20 minutes, till the rice is done.

Onion Soup Mix

4 t. beef bouillon
8 t. dried onion
1 t. onion pd.
1/4 t. pepper
1 t. parsley
mix all and store in labeled jar


1 c. milk or Half and Half
2 T. butter, softened
2 T. all-purpose flour
1/4 t. salt
1/8 t. black pepper

Bring the milk to a simmer in a 2-quart saucepan or fry pan over medium heat. Meanwhile, in a small bowl, blend the butter and flour together with a spoon to form a smooth paste.
Using a wire whisk, vigorously beat the butter-flour mixture, 1 rounded teaspoonful at a time, into the hot milk. Cook, stirring constantly, over moderate heat for 2 to 3 minutes, or until the sauce is smooth and thick. Season with the salt and pepper. Makes 1 cup. You can also add mushrooms to this.

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