Monday, June 7, 2010


Here's one of my husband's favourite casserole dishes. It is easy to make, very economical, and fairly nutritious, too! I adapted it from a recipe out of a 100th church anniversary cookbook (the church I attended growing up).

1 large onion
2 medium potatoes, peeled
1 lb lean ground beef
1/2 cup long grain rice (uncooked)
1 cup chopped celery
1 cup sliced carrot
salt and pepper to taste
1 - 10 oz can condensed tomato soup
1 - 10 oz can of boiling water
salt and pepper to taste

Peel onions and thinly slice over bottom of 2.5 quart casserole dish. Thinly slice potatoes over onions. Sprinkle with salt and pepper. Pat ground beef over potatoes. Salt and pepper to taste. Sprinkle rice on next, followed by celery and carrots. Mix condensed soup and boiling water together. Pour over top. Bake, covered, in 350 F oven for 2 hours (until veggies are tender and ground beef is cooked). Serves 4-5. (Works well in a crockpot, too)

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