| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Casserole | 6 | Servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 1/2 | c | Chopped green pepper |
| 1/2 | c | Chopped celery |
| 1 | tb | Oil |
| 1 | lb | Ground beef |
| 1 | cn | (15-oz) tomatoes |
| 1 | cn | (6-oz) tomato paste |
| 1 | cn | (2-oz) mushroom pieces |
| 2 | tb | Chopped parsley |
| 1 | ts | Salt |
| 1/2 | ts | Thyme |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Marjoram |
| 1 | c | Uncooked rice |
| 1 | c | Shredded cheddar cheese |
INSTRUCTIONS
Saute onion, pepper and celery in oil until almost transparent. Add ground beef and cook until brown. Add tomatoes, tomato paste, mushrooms, parsley and seasonings. Simmer 1 hour. Cook rice according to directions. Mix rice with sauce and place in shallow baking dish. Top with cheese. Bake at 350 for 15-20 minutes. MRS GENE SHACKELFORD (HELEN) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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