| 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.
A Message from our Provider:
“God cares”