"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for TERRY'S RICH CASSEROLE, by Terry McKenzie, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups minute rice 3.5 cups water 1 pkg. Lipton Onion Soup mix 1/2 tsp. salt 1.5 lbs. ground beef 1 med. onion 1 15 oz. can green beans, drained 1 15 oz. whole kernal corn (DO NOT DRAIN) 1 sm. can or jar sliced mushrooms 1 family sized can cream of mushroom soup Whatever kind of shredded cheese you like. 1/2 tsp. garlic powder Black pepper to taste
Mix rice, water, soup and salt and bring to a boil. Put the lid on and turn fire to low and let simmer till all water is gone (about 20-25 min.) Turn off heat and stir with fork to fluff up. Spray 4 Qt. casserold with Pam. Put down the rice and the cheese. Mix meat and all vegetables, soup and seasonings together and pour over the top of the rice. Bake at 350 for 1 hour or until heated through.
8 to 12
You may also use ground turkey and just about any kind of cream soup you like. For a change of pace you can also top with Durkees Onion Rings.
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