BURGER RICE HOTDISH
1# ground beef (I used 90% lean, so I did not drain later)
1/2C dehydrated onion
2/3 - 3/4C dehydrated carrots
1 can peas (1pt jar of home canned can also be used)
2 cans cream of mushroom soup
Rice (I prefer Minute Rice, but any will do it will just effect cooking time)
STOVE TOP METHOD:
2)add dried onions to meat towards end of browning, let cook a while
3)add peas, including liquid in the can, add another can of water
4)add carrots. Bring to boil, when reached reduce heat & cover. Simmer 29 minutes.
5)add ONE can of soup, mix well making sure all clumps are gone.
7)stir in rice. With Minute Rice I turned off the heat & let it sit for 10 minutes. Fluff with fork.
8)after rice is cooked, add lest can of soup ... This will keep it more gravy-like & not absorbed by the rice.
If you use other rice, increase the water according to rice instructions ... increase cook time as necessary.
CROCK POT INSTRUCTIONS:
1)brown meat first, but don't "crisp" it just get the pink out. Place in crock
2)add veggies, using a little extra water.
3)add one can soup
3b) if using long cooking rice add it now, if using quick rice add later
4)set to low cook 6-8hrs /OR/ set to high cook 2 - 4 hrs
5a) if using quick cooking rice add 1/2 hour before serving.
5) Fluff rice, top with other can of soup. Let set 10 minutes.
Makes approximently 4- 1cup servings .... I had my oldest daughter home for dinner, so a couple slices of buttered bread stretched it out nicely :-)
If you add stressed cheese, you could make a cheeseburger version of this dish, perhaps even exchange one of the soups for cheese soup.
My family like bed it, no left overs at all!