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Wednesday, July 7, 2010

Shipwreck Casserole

Shipwreck Casserole

1 cup chopped onion
2 medium potatoes, sliced
1 lb. lean ground beef
1/2 cup uncooked long grain rice
1 cup diced carrots
1 cup chopped celery
salt and pepper
1 can tomato soup
1 cup boiling water

Butter a 2-quart casserole. Layer with onions, potatoes, ground beef,
rice, carrots, and celery, sprinkling each layer with salt, pepper, and
paprika. Combine soup with boiling water; pour over all. Bake at 300 for
3 hours. Serves 4.

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