Yield: 1 Servings
Measure | Ingredient |
---|---|
1 small | Onion; chopped |
¼ cup | Celery leaves; minced |
1 teaspoon | Poultry seasoning |
12 slices | Dry bread; cut into 1/2 inch cubes |
2 cans | Mushroom soup; (undiluted) |
1 cup | Milk |
2 pounds | Ground beef |
1 tablespoon | Prepared mustard |
1 teaspoon | Worcestershire sauce |
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@...> on Jan 1, 1998