3 oz Ground beef
1 tbsp Onion, chopped
1 tbsp Celery, chopped
3/4 cup Condensed chicken gumbo soup
1/4 cup Water
1/2 cup Rice(uncooked)
1/4 cup Condensed cream of mushroom
Soup
Directions
Combine ground beef, onion, and celery with a small amount of water
in a saucepan. Boil until all moisture is absorbed. Mix beef
mixture, rice, andmushroom soup; pour into a small greased casserole
dish. Add salt and pepper. Bake at 350F for 25 minutes;
Microwave: Cook on Medium for 8 to 10 minutes;
Food Exchange per serving: 3 MEAT EXCHANGE + 2 STARCH/BREAD EXCHANGE
CAL: 380
Source: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 servings
Beef And Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Main Dish; Meats; Rice
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, at least as far into history as the early Egyptians, and maybe further still. However, generally, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As our culinary historical trip moves to more modern times we find two recipe books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of food enjoyed by the rich and powerful of that period. By the arrival of the twentieth century, cook books are in great demand, due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this Beef And Rice Casserole recipe.
