Author :: Mrs Liz
Category :: Soups/Stews/Chili (hot & cold)
Ingredients ::
- 1/2 cups uncooked wild rice
- 1 Lb. ground beef
- 1 can (14-1/4 oz.) chicken broth
- 1 can (10-3/4 oz.) condensed cream of mushroom soup
- 2 cups milk
- 1 cup (4 oz.) shredded cheddar cheese
- 1/3 cup shredded carrots
- 1 cup (.4 oz.) Hidden Valley buttermilk recipe OR original ranch dressing mix
- chopped green onion with tops
From: Jean Washburn, of Hartford, Wisconsin
Makes: 6 to 8 servings
cook rice according to the package directions to make about 1-1/2 cups cooked rice.
In a large saucepan, brown beef; drain fat. Stir in the rice, chicken broth, cream of mushroom soup, milk, cheese, carrots and dry salad dressing mix.
Heat to a simmer over low heat, stirring occasionally; about 15 minutes.
Serve in warmed soup bowls; top with green onions.
Tip: To take the chill off of your bowls before serving something you want to keep hot, just run them under hot sink water first and dry them.
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