SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE
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| This website added my photograph of my above casserole to their site stating that it was created by a 'Sandra and it was interesting' on 5-19-11...(Funny, as it's a website dedicated by everything created by "SANDRA'S") @ http://flickriver.com/photos /tags/sandras/interesting/... |
Prep: 15 Mins. |
Bake 1 Hr.
Posted: by Sandra
INGREDIENTS
1 lb. extra-lean moose burger (or venison, beef , or buffalo)
1 yellow onion, chopped1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley
--½ cup crushed Hawaiian Luau BBQ potato chips
METHOD
Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.
Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine. Pour into the casserole baking dish, and cover.
Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!
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Tip: Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.
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