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Hearty Rice Dressing

By: Ruth Hayward

"At church socials and family reunions, this satisfying dressing has always been well received. It's a favorite with our family, too. I cut back on the recipe to serve a smaller group. -Ruth Hayward Lake Charles, Louisiana"

Rate/Review | Read Reviews (3)

Prep Time:
25 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 45 servings

Ingredients

3 pounds ground beef
2 pounds ground pork
2 large onion, chopped
3 celery ribs, chopped
1 large green pepper, chopped
1 (4 ounce) jar diced pimientos, drained
5 cups water
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 (10.5 ounce) cans condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 tablespoons Creole seasoning
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
4 cups uncooked long grain rice

Directions

In several large Dutch ovens or stockpots, cook the beef, pork and onions over medium heat until meat is no longer pink; drain. Stir in the celery, green pepper and pimientos. Combine water and soups; stir in the Creole seasoning, salt, pepper and cayenne. Stir into meat mixture; bring to a boil. Stir in the rice.
Carefully transfer mixture to three greased 13-in. x 9-in. x 2-in. baking dishes. Cover and bake at 350 degrees F for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.