Baby wings. Serve immediately with ranch dip, blue cheese dip, or plain. If desired, serve alongside carrot, celery, or red pepper slices.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 nonstick cooking spray
- 1 pound lean ground beef
- 1 small onion, chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 ⅓ cups chicken broth
- 2 cups chopped celery
- 2 cups water
- ½ cup uncooked white rice
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10×14-inch baking pan or large casserole dish with cooking spray.
- Cook and stir ground beef and onion in a hot skillet until beef is browned and crumbly, 7 to 10 minutes.
- Pour cream of chicken soup into the skillet. Fill the empty can with chicken broth and pour into the skillet. Add celery, water, rice, Worcestershire, soy sauce, and salt. Mix well. Transfer mixture to the prepared baking pan.
- Bake in the preheated oven until bubbly and rice is cooked through, about 1 hour.
- You can use cream of mushroom soup instead of chicken if you like.
- If you refrigerate or freeze, please make a note to stir the casserole to ensure the rice has not settled all in one portion of the casserole. Additional bake time will be required due to cold temperature of casserole at time of entry to oven.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 1180 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is an old recipe that’s a favorite of ours. We make the whole thing in a Dutch oven, cover it and bake it. No need to dirty two pans. We call it “Cousin Camille’s Hamburger-Rice Casserole”. Increase the soy and worcestershire sauces to a total of 1/2 cup. Water chestnuts are a nice addition, too.
Not the prettiest meal, but it tastes good and that’s what matters. I used the cream of mushroom soup per the Cook’s Notes as a sub option. I also found mine was done at 50 minutes, so I recommend checking on it before the hour cook time is up. If I make it again I’d use less celery (it becomes too strong of a flavor, in my opinion, and needs to be balanced out a bit) and add some garlic, perhaps mushrooms too. You can serve it over more rice or add more rice to the mix.