Beef Stroganoff Casserole With Rice

We had one day recently where it warmed up to nearly 70 degrees! It was amazing and it had me so excited for spring. The next day it went back down to the low 40’s and has stayed there since with a few days even hitting the 30’s for a high. It’s been freezing! The good news is this has inspired me to make a few more comfort food recipes.

I thought it would be fun to play around with the classic Beef Stroganoff recipe and make it with rice and challenge myself to make it as simply as possible. It turned out delicious and it’s a great meal for a busy weeknight. It was hearty and filling and I look forward to making it again.

I’m hoping the weather will warm up but until then, I’ll keep making and enjoying more wintery comfort dishes.

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 1 can (10 3/4 oz) cream of mushroom soup
• 2 cups of chopped celery
• 1 cup uncooked white rice
• 2 cans (6 ounces) mushrooms
• 2 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp butter

Instructions

1. Preheat oven to 350 degrees and spray 8 X 8 baking pan with cooking spray
2. Brown meat in a skillet and drain
3. Place meat in baking dish
4. Saute onion in same skillet, add butter if necessary
5. After onions are browned spoon into baking pan with meat
6. Add soup, celery, rice, Worcestshire sauce, and salt to baking pan.
7. Pour into pan one can of mushrooms undrained, drain the other can and pour in those mushrooms
8. Mix well
9. Bake at 350 degrees for 30 minutes, then cover with aluminum foil and bake for another 30 minutes
10. Serve warm and enjoy!