Saturday, November 2, 2013

Shipwreck Casserole



SHIPWRECK CASSEROLE
LOVE LOVE LOVE THIS CASSEROLE!
This is a great meal for those days when you're away all afternoon and can still come home to a hot dinner!
                                   

This recipe can easily double or quadruple depending on how many hungry mouths you need to feed, and can it easily be altered to depending on your tastes. 

4 Onions (sliced)
4 Potatoes (sliced)
1 lbs Hamburger (cooked)
1 cup Rice (uncooked)
2 cups Celery (sliced)
2 cups Carrots (sliced)
2 cans of Tomato Soup
2 cups of boiling water
salt
pepper

DIRECTIONS:

Spray a large casserole dish (I use a medium sized roaster) with pam cooking spray. 

Layer onions, potatoes, hamburger, rice, celery, then carrots. In a separate bowl, mix soup, water, and salt and pepper as desired. 

Pour over vegetable mixture. 

Cover and bake in a slow oven at 250 - 300 degrees for 3 - 5 hours.

You can also substitute the tomato soup with mushroom soup, and it's just as yummy!


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