Betty's Sirloin Steak and Wild Rice Casserole

cream of mushroom soup

🥗Healthier: Greek yogurt

💰Cheaper: cream of chicken soup

Greek yogurt reduces calories while maintaining creaminess

Melt 3/4 stick (3-oz.) butter in a very large pot or Dutch oven.

Add 2 cups milk, the five cans of soup, and 2 boxes of Uncle Ben's fast cooking long grain and wild rice, including the herb and seasoning packets that come with the rice. Stir well.

Remove all extra fat and gristle from the sirloin steak and discard it. Cut the uncooked steak into 1-inch cubes and add the sirloin steak cubes to the soup-rice mixture.

Ladle the steak and soup-rice mixture into a very large casserole dish.

If desired, spray the baking dish with cooking spray.

Bake the casserole in an oven that has been preheated to 350 degrees. You may cover the casserole with aluminum foil for the first hour of baking, then remove the foil and add 1 large can of French fried onions as a topping.

Return casserole to a 350 degree oven to allow the topping to brown for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens