Ingredients

• 1 1/2 lb. ground venison or beef
• 1 to 2 Tbsp. cooking oil
• 1 (10.25-ounce) can reduced-fat, reduced-sodium cream of mushroom soup
• 1 (4-ounce) can mushrooms, drained
• 1/2 c. light sour cream
• 3 c. cooked white rice or brown rice
  

Directions

Prepare rice according to package instructions.

Brown ground venison in oil. If using beef, omit oil and drain after browning.  Stir in soup, mushrooms and sour cream. Heat to an internal temperature of 165 F.

Makes six servings.

Per serving (including rice): 360 calories, 10 grams (g) fat, 27 g carbohydrate and 500 milligrams sodium