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Categories:
ground beef green bell pepper celery garlic salt pepper eggplants parsley rice oregano onion soup tomato paste water olives breadcrumbs Parmesan cheese butter
Viewed: 19 - Published at: 8 years agoIngredients
- 1 lb ground beef
- 12 cup green bell pepper, diced
- 12 cup celery, diced
- 1 minced garlic clove
- 1 teaspoon salt
- 14 teaspoon pepper
- 2 cups eggplants, diced
- 2 tablespoons parsley
- 1 cup raw rice
- 12 teaspoon oregano
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 1 (6 ounce) can tomato paste
- 3 cups water
- 14 cup sliced ripe olives
- 1 cup breadcrumbs
- 12 cup dry parmesan cheese
- 2 tablespoons butter, melted
Method
- .In deep, heavy oven proof skillet,(I use cast iron)brown ground beef and drain off fat, if any.
- Add green bell pepper, celery and garlic.
- Saute till tender.
- Add salt and pepper, eggplant,parsley,rice,oregano,soup mix, tomato paste and water.Bring to boil.Reduce heat and simmer, covered for 20 minutes.If using cast iron skillet, continue with recipe, If using non-oven proof skillet then pour mixture in to greased 9x11 dish.
- Sprinkle with sliced ripe olives.
- Mix together bread crumbs, parmesan cheese and melted butter.
- Sprinkle over top of casserole.
- Bake at 450 degrees 15-20 minutes till topping is brown and crispy.
