Nope! During my free time today, I couldn't find anything that sounded good to me. So, I decided to tackle a casserole I made a few months ago and see if I could make it a little more exciting.
I'm still not in love with this casserole. While I think it was better than last time, I'm still not totally impressed. I think it's church potluck good, but not necessarily family dinner good, if that makes any sense at all. You'll have to try it and tell me what you think.
Wild Rice Casserole
1lb. lean ground beef (80/20 works best)
1 package (6.2 oz) long-grain and wild rice mix
1 can condensed roasted garlic & mushroom soup
1 T. olive oil
1/4 cup milk
1/4 tsp. pepper
1/4 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 onion, chopped
1 cup shredded Cheddar cheese (4 oz) (optional)
Heat oven to 350 F. Spray 2-quart casserole with cooking spray.
In a 10-inch skillet, heat the oil and cook beef over medium heat for 8 to 10 minutes, stirring occassionally, until brown. Drain off fat.
Meanwhile, make rice mix as directed on package.
Stir in rice mixture, soup, milk, and pepper into beef. Spoon into casserole.
Cover and bake 30 minutes. Sprinkle with cheese, and bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.
- I liked the texture that the onion added. I think it gave the casserole a nice flavor that it wouldn't have otherwise.
- The olive oil infuses a nice flavor into the beef. I never make this without it.
- Adding vegetables like mushrooms or onions will give the casserole a wholeness that it's missing; using just COC soup helps the casserole stick together, but it can't stand in place of vegetables.