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onions potatoes ground beef carrots celery rice tomato soup boiling water salt garlic Italian seasoning Cheddar cheese tomatoes parsley
Viewed: 59 - Published at: a year agoIngredients
- 2 whole Large Onions
- 2 whole Large Potatoes, Peeled
- 1 pound Extra Lean Ground Beef
- 2 whole Large Carrots, Chopped
- 1 cup Celery, Chopped
- 1/2 cups Long Grain Rice
- 10 ounces, fluid Can Of Tomato Soup
- 10 ounces, fluid Can Boiling Water
- Salt And Pepper, to taste
- Garlic Powder, To Taste
- Italian Seasoning, to taste
- 2 cups Cheddar Cheese, Grated
- 3 whole Large Tomatoes, Sliced
- Parsley, For Garnish
Method
- Preheat oven to 350 F.
- Peel and thinly slice onion.
- Cover the bottom of a 2 quart casserole dish with the onion slices.
- Sprinkle with salt and pepper.
- Slice peeled potatoes and place over onions then sprinkle wth salt and pepper to taste.
- Pat ground beef over the potatoes and sprinkle with garlic powder.
- Scatter carrots and celery over the top of that and sprinkle with Italian seasoning.
- Sprinkle rice on next.
- In a small bowl mix soup with the boiling water and pour evenly over the top of the casserole.
- Salt and pepper to taste again.
- Cover dish with a sheet of foil.
- Bake it covered for 2 hours or until vegetable are tender.
- In the last 10 minutes of baking uncover it and sprinkle with cheddar cheese.
- Cook for the final 10 minutes or until cheese is melted.
- Serve with a fresh tomato slice and parsley.
