Brussels Sprouts Casserole
2 cups cooked white rice
2 tablespoons butter
1 (10 ounce) package frozen Brussels sprouts
1 pound ground beef
1/2 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 ounce) can cream of celery or mushroom soup
1/4 cup milk
1/2 cup shredded cheddar cheese
Cook rice according to package. When done, stir the butter in to melt.
Thaw Brussels sprouts completely.
Brown ground beef and onion; drain off fat. Add salt and pepper.
Put rice into a 2-quart casserole. Fluff with fork; spoon ground beef over rice; top with Brussels sprouts.
Combine soup with milk, pour over casserole mixture; sprinkle with cheese.
Bake at 350 degrees F for 30-35 minutes.
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