This is one of my favorite recipes that my mom, Dana, used to make fairly often. It is a very hearty meal that can be thrown together quickly. This recipe has many different options you can utilize. I will include some of my favorites below!
- 1 lb ground beef
- 1 can cream of mushroom soup
- 1 soup can of milk
- 1 package Uncle Ben’s wild rice
- 1 can of mushrooms or a cup of fresh mushrooms
- Preheat the oven to 350 degrees.
- Start off by cooking your wild rice as directed.
- While rice is cooking, make your ground beef into patties. Season them the way you prefer (I use salt, pepper, and worcestershire).
- Heat a drizzle of oil in an oven-safe pan. Brown your hamburger patties on both sides (they will finish cooking in the oven). If using fresh mushrooms, add them after you flip your patties.
- Remove the patties from the pan. Add in the can of cream of mushroom soup and the can of milk. Add the rice after it has finished cooking. Stir well. Add more milk if needed for your desired consistency. Nestle the hamburger patties into the mixture and place the pan in the oven. Let it bake for about 30 minutes or until meat is cooked through.
Other options we love!
- You can substitute pork chops for the ground beef. Season them with salt and pepper. Dredge them in flour before placing them in the pan to cook.
- Sub out cream of mushroom soup with your favorite soup! My favorite combination is one cream of mushroom soup and one can of cream of jalapeno soup. The extra can helps the rice mixture go further at our mealtimes so we can have leftovers!
- Add a splash of worcestershire to your rice mix if you don’t add it to the ground beef! Trust me 🙂
- I prefer to have Rick cook a few extra burgers everytime we cook on the grill. I use the extra patties in this so I don’t have to cook them indoors. It is my favorite way to spruce up leftovers!
- I love to serve this with a green salad or asparagus!