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Creamy Vegetable Rice

Total Time

Prep: 30 min. Bake: 30 min.

Makes

10 servings

My husband really doesn't care for plain rice. So I combine it with lots of flavorful ingredients like ground beef, vegetables and canned soups. Now I can't make this often enough for him! - Beth Deters, Baileyville, Kansas
Creamy Vegetable Rice Recipe photo by Taste of Home

Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 cup chopped cabbage
  • 1 cup chopped celery
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup water
  • 2-1/4 cups cooked rice
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1-1/3 cups milk
  • 4 bacon strips, cooked and crumbled
  • Salt and pepper to taste

Directions

  1. In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through.
Instead of using corn and peas in Creamy Vegetable Rice, use 2 cups of frozen mixed vegetables. Or experiment with various canned soups for different taste combinations.

Nutrition Facts

1 each: 302 calories, 14g fat (6g saturated fat), 56mg cholesterol, 600mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 22g protein.

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