Hearty Rice Dressing

4.7
(6)

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

Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
45
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

  • ½ teaspoon cayenne pepper

  • 4 cups uncooked long grain rice

Directions

  1. 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.

  2. 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.