 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is a casserole my mother used to make in the 1950's and 1960's. She received it from a friend, and I have no idea where it actually originated. The smell of this casserole baking is pure comfort! The flavor combination of this simple dish is so good, it's the only ground meat recipe I actually use for company. Ingredients:
1 lb ground chuck |
1 small onion, diced |
1 small green pepper, diced |
1/2 cup celery, thinly sliced |
1 (10 ounce) can condensed tomato soup |
1/2 cup raw white rice |
1 (14 ounce) can peas, including liquid |
1 (4 1/2 ounce) jar sliced mushrooms, including liquid |
salt and pepper |
Directions:
1. Brown beef with onion, celery, and green pepper until meat is no longer pink. Drain off any accumulated fat.
2. Mix meat mixture with all remaining ingredients, seasoning with salt and pepper to taste.
3. Pour into lightly greased 2-quart casserole dish.
4. Bake, covered, at 350 degrees for 1 hour (more or less, depending on the performance of your oven), testing rice for doneness.
|
|