1 cream of celery soup (see my recipe for cream soup)
2 cups chopped celery
1 cup uncooked long-grain rice (brown will add more protein to a vegetarian dish)
1 can diced water chestnuts, drained
⅓ cup gluten free worcestershire (I use Lea & Perrins low sodium)
2 cups boiling water
½ teaspoon salt
¼ teaspoon garlic powder
Instructions
Brown meat and drain, reserving fat in skillet (I had no fat from turkey so used 1 tablespoon olive oil). Remove meat to 2-quart baking dish. Saute onions in reserved fat (or oil). Drain off fat and mix onion with meat. Add soup, celery, rice, water chestnuts, worcesterchire, water, salt and garlic powder. Bake at 350 F for 1 hour, or until celery is tender and rice is cooked. Cover dish for last half-hour of baking.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/03/03/one-dish-ground-beef-gluten-free-recipe/