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Recipe Summary

prep:
30 mins
bake:
25 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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; fat 27g; cholesterol 111mg; saturated fat 9g; carbohydrates 44g; mono fat 9g; poly fat 5g; trans fatty acid 0g; insoluble fiber 2g; sugars 6g; protein 33g; vitamin a 631.7IU; vitamin c 21.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 11.5mg; vitamin b6 0.8mg; folate 108.9mcg; vitamin b12 0.6mcg; sodium 1155mg; potassium 701mg; calcium 90.9mg; iron 3.1mg.
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