Yield: 1 Servings
|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)|
|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