Prep time
15 MIN
Total time
40 MIN



  1. Prepare rice according to package directions. Set aside and keep warm.
  2. Heat large non-stick skillet, lightly coated with cooking spray, at medium-high heat
  3. Add beef and brown well until cooked through, stirring often. Set beef aside. Reduce heat to medium.
  4. Add additional cooking spray. Add mushrooms and onion and cook until tender and lightly browned – about 3 to 5 minutes.
  5. Stir in mixture of soup, water, mustard, Worcestershire sauce, thyme and pepper. Heat to a boil. Return beef to skillet and heat through. Serve with prepared rice.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

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  • 3 Stars

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    Jo B. | March 28, 2011

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    Lynn L. | November 30, 2010

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