Reviewed: Nov. 10, 2009

I have been making this recipe for a while now and love it. I pretty much make the stove top version of this because I don't like to microwave meet and I rarely use instant rice. I also use the low fat/low sodium versions of the soups, and have used cream of muchroom in it as well. All variations of it taste great and my bf LOVES it as well, which means it's a definite keeper!

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 18, 2009

My mom (and now me) has been making this same basic recipe for years but adds about 1 tablespoon soy sauce, uses cream of mushroom soup instead of chicken, and serves it over crunchy chow mein noodles! Yum!

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kimiraej

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Reviewed: Jan. 15, 2009

The idea of cooking ground beef in the microwave didn't appeal to me, so I browned it on the stove, put everything in a casserole dish, and baked it covered at 350 degrees for 30 minutes. Also added 3/4 cup of frozen corn and a tablespoon of worcestshire. It would also be yummy topped with cheese or those crunchy chinese noodles!

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lsk

Cooking Level: Beginning

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Reviewed: Jun. 7, 2008

This is awesome! My husband told me that if I keep making this, that I should never expect any left-overs. I made it by recipe the first time, but the second time I didn't have any cream of chicken available, so I left it out. Still came out great.

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Shannon

Cooking Level: Expert

Living In: Radcliff, Kentucky, USA

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Reviewed: Apr. 25, 2007

This was pretty good, reminded me of the beef & rice casserole I make on the stove. Instead of cream of celery soup, I used cheddar cheese soup, and tasted pretty good, family said to add to the "maybe again" pile of recipes.

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Katie&NoahsMom

Cooking Level: Intermediate

Living In: Dallas, North Carolina, USA

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Reviewed: Jan. 22, 2007

I make this same recipe, but not in microwave. Also add a teaspoon of soy sauce. This is excellent casserole that is enjoyed by my family even more the second day!

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