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Beef and Rice Casserole

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Yield: 1 servings

3 oz Ground beef; 1/4 c Water
1 tb Onion; chopped 1/2 c Rice(uncooked)
1 tb Celery; chopped 1/4 c Condensed cream of mushroom;
3/4 c Condensed chicken gumbo soup Soup;

Combine ground beef, onion, and celery with a small amount of water
in a saucepan. Boil until all moisture is absorbed. Mix beef
mixture, rice, andmushroom soup; pour into a small greased casserole
dish. Add salt and pepper. Bake at 350F for 25 minutes;
Microwave: Cook on Medium for 8 to 10 minutes;

Food Exchange per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE
CAL: 380

Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy OBrion and her Meal-Master

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Comments

Beef and Rice Casserole<br /> Yield: 1 servings<br /> <br /> 3 oz Ground beef; 1/4 c Water<br /> 1 tb Onion; chopped 1/2 c Rice(uncooked)<br /> 1 tb Celery; chopped 1/4 c Condensed cream of mushroom;<br /> 3/4 c Condensed chicken gumbo soup Soup;<br /> <br /> Combine ground beef, onion, and celery with a small amount of water<br /> in a saucepan. Boil until all moisture is absorbed. Mix beef<br /> mixture, rice, andmushroom soup; pour into a small greased casserole<br /> dish. Add salt and pepper. Bake at 350F for 25 minutes;<br /> Microwave: Cook on Medium for 8 to 10 minutes;<br /> <br /> Food Exchange per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE<br /> CAL: 380<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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