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First place recipe by Harriet Van Meeteren of Sheldon, Iowa 

1 pound ground beef

3 or 4 celery ribs, chopped

2 onions, chopped

3 cups water

1 (14.5 ounce) can chicken broth

1  (10 3/4 ounce) can mushroom soup

1 (6 3/4 ounce) package quick cooking long-grain and wild rice mix

5 bacon strips, cooked and crumbled

In Dutch oven, cook beef, celery and onion over medium heat until beef is no longer pink and vegetables are tender. Break beef up into crumbles. 

Stir in water, broth, soup and rice. Bring to a boil. Reduce heat; simmer covered for five minutes or until heated through. Top servings with bacon. 


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