| 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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