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Potluck Mushroom Rice

Once a week at work, we'd hold potluck dinners. A co-worker brought this dish, and I left with the recipe. It's very versatile because you can add different seasoning to suit your tastes.— Yvonne Taylor, Robstown, Texas
  • Total Time
    Prep: 30 min. Cook: 30 min.
  • Makes
    12-14 servings


  • 3 cups water
  • 1-1/2 teaspoons beef bouillon granules
  • 1-1/2 cups uncooked long grain rice
  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 jar (6 ounces) whole mushrooms, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 celery rib, sliced
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon garlic powder


  • In a large saucepan, bring water and bouillon to a boil. Add rice. Reduce heat; cover and simmer for 15-20 minutes or until tender.
  • In a large skillet, cook the beef, onion, green pepper, mushrooms and celery until meat is no longer pink; drain. Stir in the soups, Worcestershire sauce, garlic powder and cooked rice.
  • Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts
1 each: 222 calories, 8g fat (3g saturated fat), 34mg cholesterol, 540mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 14g protein.

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