Friday, November 30, 2007

Beef and Rice Casserole

This was also a Nichols family favorite. The recipe I have was written on a typewriter, and has remnants of the beef juices imbedded in the index card. It was one of the first dishes I learned to make from my first mother-in-law. It is easy and even kids love it. I always make it in a cast iron skillet, but any oven proof skillet will do.

1 lb. ground beef
1 chopped onion
1 finely chopped green bell pepper
1 cup chopped celery
salt and pepper to taste
1 cup cooked rice
1 can chicken with rice soup

While boiling the rice, brown beef in skillet with onion, pepper and celery. Mix all together and bake at 350 degrees for 30 minutes, until bubbly.

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