Corned Beef & Rice Casserole

Prep Time: 10 Minutes

Cook Time: 1 Minutes

Ready In: 11 Minutes

Servings: 6

From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Doris King.

Ingredients:

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of celery soup

2 (10 3/4 ounce) cans water (use soup cans)

1 (12 ounce) can corned beef, cubed

3 carrots, shredded

1 medium onion, diced

1/2 teaspoon salt

1 small bay leaf

1 cup uncooked white rice

Directions:

1. Mix all ingredients together and place in a covered baking pan. Bake at 350* for 1 to 1-1/2 hours. Remove bay leaf.