SANDRA’S BURGER RICE and ASPARAGUS CASSEROLE

This website added my photograph 
of my above casserole to their site 
stating that it was created by 
a 'Sandra and it was interesting' 
on 5-19-11...(Funny, as it's a website 
dedicated by everything 
created by "SANDRA'S")  
@ http://flickriver.com/photos
/tags/sandras/interesting/...

Servings: (6 to 8)

Prep:  15 Mins. |
Bake 1 Hr.

Posted: by Sandra 

INGREDIENTS

1 lb. extra-lean moose burger (or venison, beef , or buffalo)

1 yellow onion, chopped
1 cup celery, chopped
4 button mushrooms, sliced
2 garlic cloves, minced
1 (10.75 oz. can) cream of mushroom soup
1 (10.75 oz. can) cream of cream of celery soup
2 tablespoons low-sodium tamari (aged soy sauce)
2 teaspoons worcestershire sauce
1 tablespoon sherry
1 soup can full of low-sodium beef broth
1 soup can full of milk
3/4 cup uncooked rice
1 bunch uncooked asparagus, trimmed, and cut into 1” pieces
¼ teaspoon freshly ground pepper
1 tablespoon organic dried parsley

--½ cup crushed Hawaiian Luau BBQ potato chips

METHOD

Preheat oven to 350 degrees. Spray a 4 qt. casserole, and set aside with lid or tin foil.

Brown burger in a large nonstick skillet over medium-high heat until ¾ the way done, and add the onions, celery, mushrooms, and garlic; sautéing until the burger is done and onions are translucent, about 7 to 8 minutes. Add the soups, soy sauce, worcestershire sauce, sherry, beef broth, milk, uncooked rice, uncooked asparagus, pepper, and parsley; mixing to combine.  Pour into the casserole baking dish, and cover.

Bake covered for 50 minutes, and uncover and top with crushed chips; returning to bake in oven for the final 10 minutes. – Enjoy!

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Tip:  Broccoli is also a wonderful substitute for asparagus, or canned French fried onions crushed as a substitute for the potato chips, if desired.