Creamy Beef & Rice Casserole

• 1 tablespoon olive oil
• 1 lb lean ground beef
• 1 large onion, chopped (white or yellow)
• 1 cup carrot, sliced thin
• 1 tablespoon garlic, minced
• 1 (1 1/2 ounce) packet brown gravy mix (about 3 tablespoons)
• 1 (1 1/4 ounce) packet onion soup mix
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 1/2 cups uncooked white rice (NOT minute rice)
• 4 cups hot water
• 1 (10 1/2 ounce) can cream of mushroom soup

1. In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
2. Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
3. Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
4. Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
5. When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
6. TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.

olive oil, lean ground beef, onion, carrot, garlic, brown gravy mix, onion soup, soy sauce, worcestershire sauce, garlic salt, black pepper, white rice, water, cream of mushroom soup

Taken from www.food.com/recipe/creamy-beef-rice-casserole-511832 (may not work)