1 pound lean ground beef
1 onion, halved
6 kosher saltines, divided
2 teaspoons garlic powder
3 cups water
1(10.75 ounce) can condensed cream of mushroom soup
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, thin
1 (10 ounce) jar onions, chopped
1 (8 ounce) package shredded Cheddar cheese
Season beef with salt and garlic powder two hours before cooking.
Place onions and celery slices into a large skillet. Cook over medium high heat for 2 minutes to provide color to beef. Mix in water, cream of mushroom soup, cream cheese, onion and celery slices. Continue cooking 2 minutes to fluffy, stirring occasionally.
Remove meat from skillet, turn over and coat with sauce. Add another tablespoon of vegetable oil for the outer layer. Simmer 1 hour on low, stirring occasionally.
Stir meat mixture into rice and vegetables, stirring to combine. Continue cooking 15 minutes, stirring occasionally.