Aunt Woofies Meat N Rice Casserole Recipes

MAMAW'S CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
• Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
• Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

BEEF AND RICE CASSEROLE

Steps:

• Brown beef with onion (if using) and drain.
• Add rice, soup, water, celery, peppers (if using), salt and black pepper, mix well.
• Place in greased two-quart casserole dish and bake, covered, for 1 hour and 15 minutes at 350 degrees F.
• Serve and enjoy!

GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

AUNT JEWEL'S CHICKEN DRESSING CASSEROLE

Steps:

• Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
• Bake in the preheated oven for 45 minutes.

AUNT WOOFIE'S MEAT-N-RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch cake pan or large covered baking dish.
• Set aside.
• Bring water to a boil.
• Stir in the rice and bring it to a boil.
• Lower heat.
• Boil rice for 15 minutes or until it is done, and set aside.
• In a large skillet, brown the meat you are using.
• If you are using ground turkey, you may need to add a little bit of water to get it to cook easily and to make it less dry no need to drain if using ground turkey.
• If there is any grease drain it.
• Add the soup, sour cream and mayonnaise to the meat.
• Stir together and heat until it is bubbly.
• Stir in the rice and mix thoroughly.
• If mixture is too thick add a little bit of water or milk to desired consistency (about 1/4-1/2 cup).
• Pour mixture into the greased pan or baking dish.
• Cover with cheddar cheese.
• If using a cake pan, cover with foil.
• If using a covered baking dish cover it with the lid.
• Bake in oven for 45-60 minutes or until hot and bubbly and cheese is melted.
• Remove from oven and let stand for about 5 minutes before serving.
• Serve with salad and/or vegetables.

GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef, onion and garlic until no pink remains. Drain any fat.
• Combine beef mixture with all remaining ingredients except cheese.
• Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
• Add cheese, broil for 3 mins or until golden.

CREAMY BEEF & RICE CASSEROLE

Steps:

• In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
• Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
• Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
• Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
• When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
• TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.

BEEF AND WILD RICE CASSEROLE

Steps:

• In a skillet, brown ground beef with onion until the beef is browned and the onion is tender; drain. Place in a 3-qt. casserole. Add all remaining ingredients and mix well. Cover and bake at 375° for 1 hour and 20 minutes, stirring often.