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
- sauce
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 I make a dairy-free version by thickening beef broth for the sauce.
Serve with pickle wedges.
