Beefy Hotdish
This recipe was served in the restaurant of several Byerly's stores in the Twin Cities.
Servings: 10
Ingredients
- 1 cup white rice, uncooked
- 1 cup wild rice, uncooked
- 2 lbs. lean ground beef
- ½ cup butter or margarine
- 1 lb. fresh mushrooms, sliced
- 1 cup celery, chopped
- 1 cup onion, chopped
- ¼ cup soy sauce
- ½ cup water
- 8 oz. sour cream
- 1 can cream of celery soup
- 1 tsp. salt
- ¼ tsp pepper
- 1 can sliced water chestnuts, drained
- 2½ oz. slivered almonds
- Parsley for garnish
Instructions
- Cook white rice according to package directions for 10 minutes only. Drain.
- Cook wild rice. Drain.
- Brown ground beef; set aside.
- Melt butter in a skillet. Saute mushrooms, celery, and onion until tender. About 5 minutes.
- Combine soy sauce, water, sour cream, soup, salt, and pepper in a large bowl. Stir in both types of rice and ground beef. Add mushrooms, celery, and onion mixture along with water chestnuts and half of the almonds.
- Pour mixture into a greased 3-quart casserole; sprinkle with remaining almonds. Refrigerate up to 4 hours.
- Bake, covered, in a 350° oven for 45 minutes. Uncover and bake until heated through, about 15 to 20 minutes longer. Garnish with parsley.
