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Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat. Cover and simmer for 20 minutes or until liquid is absorbed; set aside.
Preheat oven to 350°F. Heat 1 tablespoon oil in an extra-large skillet over medium-high heat. Add meat; cook and stir for 3 to 5 minutes or until brown and cooked through. If necessary, drain off and discard fat. Remove meat from pan; set aside.
Add the remaining 1 tablespoon oil to the pan. Add vegetables. Cook and stir for 3 to 4 minutes or until crisp-tender. Stir in cooked meat, cooked rice, soup, milk and herbs; heat through. Spoon hot mixture into a 2-quart casserole.
Combine stuffing mix and melted butter (or margarine) in a medium bowl. Sprinkle stuffing mix mixture over meat-vegetable mixture. Bake, uncovered, for 25 minutes or until casserole is bubbly and topping is golden.