Italian rice casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| ½ | cup | Chopped celery |
| 1 | tablespoon | Oil |
| 1 | pounds | Ground beef |
| 1 | can | (15-oz) tomatoes |
| 1 | can | (6-oz) tomato paste |
| 1 | can | (2-oz) mushroom pieces |
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Marjoram |
| 1 | cup | Uncooked rice |
| 1 | cup | Shredded cheddar cheese |
Directions
Saute onion, pepper and celery in oil until almost transparent. Add ground beef and cook until brown. Add tomatoes, tomato paste, mushrooms, parsley and seasonings. Simmer 1 hour. Cook rice according to directions. Mix rice with sauce and place in shallow baking dish. Top with cheese. Bake at 350 for 15-20 minutes.
MRS GENE SHACKELFORD (HELEN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .