My grandmother called this hamburger-rice casserole. However, my mom always served it with pickles. My brothers and I buried our pickles in the casserole, thus the new name.
- 2 pounds hamburger
- 1-1/2 cups dry rice
- mushrooms, optional
Cook rice (3 C water to 1-1/2 c rice). While rice is cooking, brown the hamburger. When both are cooked, stir together. My mom used a couple cans of cream-of-mushroom soup for the sauce, however we limit dairy and my kids don’t like mushrooms. I just use slightly thickened beef broth for the sauce. I’ve also used pureed pineapple for a different sauce. If desired, bake, but it’s ready to eat at this point.
Serve with pickle wedges.