Beef dressing casserole
1 Servings
Ingredients
| Quantity | 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 |
Directions
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