"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
salt and pepper paprika 1 cup chopped onion 3 medium potatoes sliced 1 1/4 pounds lean ground beef 1/2 cup uncooked long grain rice 1 cup chopped carrots 1 cup chopped celery 1 can tomato soup 1 cup boiling water
Butter a 2 1/2 quart casserole. Sprinkling each layer with salt, pepper, and paprika, layer the casserole with the onions, potatoes, ground beef, rice, carrots, and celery. Combine condensed soup with the boiling water and pour over casserole. Bake at 300° for 3 hours. Shipwreck casserole serves 4.
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