Veggie Hamburger Rice Skillet

Noodles on left  Cheese on right

 Tonight is cold and raw so made a casserole I had been wanting to try.

It is for a larger amount than we would eat so my daughter and grandson stayed to help eat it. I made a loaf of Herb batter bread so the house smelled so good and the oven on warmed up the house.

 The casserole is made in one skillet, easy to make and easy to clean up. 
There was a variation so I topped the casserole with cheese on one half and chow mein noodles on the other half. The vote went for the noodles as the best. Use what your family likes best. 
I didn’t have instant rice and as I rarely use it I used some rice I had left from dinner at our Chinese restaurant. I had put it in the freezer and there was enough for the casserole. Sure saves time. If you don’t have any on hand already cooked I would use the instant rice for the texture and the timing. It needs 2 cups cooked rice. 

Veggie Hamburger Rice Skillet

1 pound lean ground beef

½ cup chopped onion

1 cup water (omit if using already cooked rice) 

1 cup uncooked instant rice (this makes 2 cups cooked rice)

1 (14 to 16 oz) package frozen stir fry vegies broccoli, carrots, water chestnuts and red peppers

 ½ teaspoon garlic powder

½ teaspoon seasoned salt

1 (10 ¾ ounce can condensed cream of chicken soup

1 8 ounce can tomato sauce

4 ounces (1 cup) shredded cheddar cheese or ¼ cup chow mein noodles

 In large skillet, brown ground beef and onion; drain. Add water, rice, frozen vegetables, garlic powder and seasoned salt; mix well. Bring to a boil, reduce heat and simmer covered for 6 to 8 minutes or until tender. Stir in soup and tomato sauce. Cook 5 minutes or until thoroughly heated. Top with cheese. Cover and let stand 2 to 3 minutes to melt cheese. If using chow mein noodles, it is nice to heat in a 350° oven for about 15 minutes to heat noodles and crisp them. You could also use cashews as a topping.