Green Bean and Carrot Casserole
by Jennifer Willis
This food storage recipe is a great way to use your canned carrots and beans.
- 1 Quart Green Beans
- 1 Quart Carrots
- 1 Pound hamburger (optional)
- 2 T Soy Sauce
- 1 Small can cream of mushroom soup
- 6 Cups cooked rice or 2 cups uncooked rice
Cook the Rice. Use the zucchini rice
recipe or one of your own.
Layer the cooked rice on the bottom of a 9x13 casserole pan.
Fry the hamburger. When the hamburger is almost done, add the soy sauce and simmer for a couple of minutes.
Thoroughly mix the cream of mushroom soup with a can of water (I use the water that I drain off the carrots or beans).
Drain the carrots and beans.
Mix the carrots, beans, mushroom soup gravy, and hamburger in a bowl.
Layer this mixture on top of the rice.
Cover with tin foil and bake at 350ºF for 30 minutes.