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Beefy Hotdish

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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.