Last night's entry was a hamburger casserole -- excellent wintertime comfort food that happens to be really, really good. It starts like this: a cup of uncooked wild rice, a can of cream of mushroom soup, 1-1/2 lb ground beef, 1 can cream of chicken soup, a small can sliced mushrooms, 1 cup beef bouillon, 3/4 cups chopped celeger, 1/2 chopped onion (I think you should just use a whole small onion. What do I know?), 1/2 cup slivered almonds and 1 bay leaf:
About that wild rice -- hard to find in grocery stores outside of an Uncle Ben's mix. If you're OK with cannibalizing the rice from a mix and tossing the Uncle Ben's seasoning, that works. Otherwise, if your grocery store doesn't carry plain old wild rice, I have a suggestion:
Ordered online, I now have a lifetime supply.
First, pour 4 cups of boiling water over the rice, and let it soak for 15 minutes:
Now, chop up the onions and celery, and sautee them together:
Drain the wild rice (assuming the 15 minutes have passed):
Now add the cream of mushroom soup, the cream of chicken soup, the beef broth and the seasonings. It can get too salty if you use all three salts, so you might want to sub onion powder and garlic power for the onion and garlic salts, and just go with the celery salt. Up to you.
Add the sauteed onions and celery:
Mix it up right:
Brown the hamburger and toss it in with all the other stuff:
Mix it up right, people, then pour the whole shooting match into a casserole dish:
Top with sliced almonds, cover and bake for 90 minutes. Bon appetit:
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