| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Onion; chopped |
| 1/4 | c | Celery leaves; minced |
| 1 | ts | Poultry seasoning |
| 12 | sl | Dry bread; cut into 1/2 inch cubes |
| 2 | cn | Mushroom soup; (undiluted) |
| 1 | c | Milk |
| 2 | lb | Ground beef |
| 1 | tb | Prepared mustard |
| 1 | ts | Worcestershire sauce |
INSTRUCTIONS
Mix onion, celery leaves, poultry seasoning, and dried bread cubes. Add 1 can soup and milk. Cover and set in refrigerator overnight. Next day, mix meat and mustard. Add bread mixture. Mix it thoroughly. Turn into a 13x9x2 inch pan. (I prefer Pyrex.) Pat it down. Spread 1 can of diluted soup on top. Bake at 375 degrees for about 1 hour, or a little less. Cut this casserole in squares and garnish with parsley. Note: Cranberry salad is a delightful accompaniment. Recipe by: Laura Lewis - Illinois Posted to MC-Recipe Digest V1 #976 by "M. Hicks" <nitro_ii@email.msn.com> on Jan 1, 1998
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