Creamy Vegetable Rice

• 2 pounds ground beef
• 1 large onion, chopped
• 1 cup chopped cabbage
• 1 cup chopped celery
• 1 cup frozen corn
• 1 cup frozen peas
• 1 cup water
• 2-1/4 cups cooked rice
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1-1/3 cups milk
• 4 bacon strips, cooked and crumbled
• Salt and pepper to taste

1. In a skillet, cook beef and onion until the meat is no longer pink; drain. Add the cabbage, celery, corn, peas and water. Bring to a boil. Cover and simmer for 5-10 minutes or until vegetables are tender. In a bowl, combine beef mixture, rice, soups, milk, bacon, salt and pepper; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350u0b0 for 30 minutes or until heated through.

ground beef, onion, cabbage, celery, frozen corn, frozen peas, water, rice, condensed cream, cheddar cheese soup, milk, bacon, salt

Taken from www.tasteofhome.com/recipes/creamy-vegetable-rice/ (may not work)