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1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 cups chopped fresh button mushrooms
1 can 14.5 oz non-condensed mushroom soup (I used Healthy Valley Organic gluten free)
8 oz sour cream
3 cups cheddar cheese
4 cups cooked med-long grain rice of choice
cooking spray
place ground beef, onion, peppers and mushrooms in a deep sided frying pan and cook med-high heat until beef is browned and veggies are softened. Add salt and pepper to taste as you cook. Drain.
Put cooked rice in a deep bowl.
Wipe pan with paper towel, then put in sour cream and melt, adding soup. Pour warm soup mixture over rice and stir to combine, add meat and veggies and stir.
Add two cups shredded cheese to mix and place into a casserole dish that has been lightly sprayed with cooking oil. (I like olive)
Top casserole with remaining cup of cheddar cheese. Put into a 400 degree oven for 30 min.
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 cups chopped fresh button mushrooms
1 can 14.5 oz non-condensed mushroom soup (I used Healthy Valley Organic gluten free)
8 oz sour cream
3 cups cheddar cheese
4 cups cooked med-long grain rice of choice
cooking spray
place ground beef, onion, peppers and mushrooms in a deep sided frying pan and cook med-high heat until beef is browned and veggies are softened. Add salt and pepper to taste as you cook. Drain.
Put cooked rice in a deep bowl.
Wipe pan with paper towel, then put in sour cream and melt, adding soup. Pour warm soup mixture over rice and stir to combine, add meat and veggies and stir.
Add two cups shredded cheese to mix and place into a casserole dish that has been lightly sprayed with cooking oil. (I like olive)
Top casserole with remaining cup of cheddar cheese. Put into a 400 degree oven for 30 min.
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