Potluck Mushroom Rice

• 3 cups water
• 1-1/2 teaspoons beef bouillon granules
• 1-1/2 cups uncooked long grain rice
• 2 pounds ground beef
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 jar (6 ounces) whole mushrooms, drained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 celery rib, sliced
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic powder

1. In a large saucepan, bring water and bouillon to a boil. Add rice. Reduce heat; cover and simmer for 15-20 minutes or until tender.
2. In a large skillet, cook the beef, onion, green pepper, mushrooms and celery until meat is no longer pink; drain. Stir in the soups, Worcestershire sauce, garlic powder and cooked rice.
3. Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350u0b0 for 30 minutes or until heated through.

water, beef bouillon granules, long grain rice, ground beef, onion, green pepper, mushrooms, mushroom stems, celery, condensed cream, condensed cream, worcestershire sauce, garlic

Taken from www.tasteofhome.com/recipes/potluck-mushroom-rice/ (may not work)