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Ingredients

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Directions

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  • In a small saucepan, bring the 1 cup water to boiling. Add rice; reduce heat. Cover and simmer for 20 minutes or until liquid is absorbed; set aside.

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  • Preheat oven to 350 degrees F. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat; cook and stir for 3 to 5 minutes or until brown and cooked through. If necessary, drain off and discard fat. Remove meat from skillet; set aside.

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  • Add the remaining 1 tablespoon oil to the skillet. Add vegetables. Cook and stir for 3 to 4 minutes or until crisp-tender. Stir in cooked meat, cooked rice, soup, milk, and herb; heat through. Spoon hot mixture into a 2-quart casserole.

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  • In a medium bowl, combine stuffing mix and butter. Sprinkle stuffing mix mixture over meat-vegetable mixture. Bake, uncovered, for 25 minutes or until casserole is bubbly and topping is golden. Makes 4 servings.

Nutrition Facts

553 calories; 27 g total fat; 9 g saturated fat; 5 g polyunsaturated fat; 9 g monounsaturated fat; 111 mg cholesterol; 1155 mg sodium. 701 mg potassium; 44 g carbohydrates; 2 g fiber; 6 g sugar; 33 g protein; 0 g trans fatty acid; 632 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 109 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 3 mg iron;

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