beef rice and mushroom casserole

There was more thawed hamburger for tacos than I needed one night and some leftover rice too so I did a google and did an adaptation of a standard hamburger casserole recipe. The meal came out good so into the recipe box it goes.

I'd been thinking of doing meatloaf so that was influencing me in thinking of the seasonings, plus I screwed up and bought two things of celery seed once so I have too much and rarely use it. I figured a cream of mushroom soup casserole would be pretty forgiving of any seasoning errors, and it was. I made it before going to work and when I got home my son had had five servings and that was the first thing I did was have another serving to go with the serving I'd had at work. Casserole nearly gone in less than 12 hours, and that with the kids offered fresh hot beef tacos as an alternative.

• hamburger

• cooked rice

• 1 C chopped carrots

• white mushrooms

• cheddar cheese

• 1 can cream of mushroom soup

• 1/2 C milk

• salt

• pepper

• worcestershire sauce

• celery seed

1. Cook the hamburger. Cook the rice.

2. Rinse and chop the carrots. Finely chop half of the mushrooms and slice the rest.

3. Set the oven to heat to 350 degrees.

4. Shred cheese.

5. In a large bowl mix together the milk, cream of mushroom soup, salt, pepper, worcestershire sauce, and celery seed. Add the mushrooms, carrots, rice, and hamburger. Stir well.

6. Pour the mixture into a casserole dish.

7. Put the casserole in the oven and cook with foil over the top until the carrots are soft when pierced with a fork.

8. Remove the foil. Sprinkle the cheese over the top of the casserole and return to cook.

9. When the cheese is fully melted remove the casserole from the oven and serve.

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