"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Casserole Recipe

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This recipe for Mexican Casserole, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 17, 2008


1 can (10 3/4-oz) tomato soup
1 soup can water
1 egg
1 tbsp chopped parsley
1 tsp salt
1/8 tsp pepper
1 cup soft bread crumbs
1 lb ground beef
1 1/3 cups Minute Rice
1/2 cup chopped ripe olives
1/4 cup chopped onions
2 tsp chili powder
3/4 tsp salt
1 cup grated cheddar cheese
1 tbsp melted butter

Mix soup and water. Blend 1/2 cup soup mixture with the egg. Stir in parsley, salt, pepper and bread crumbs. Add beef and mix until blended. Shape into 6 patties. Combine rice, olives, onions, chili powder, salt and remaining soup mixture in a greased shallow 2 quart casserole. Sprinkle with cheese. Place meat patties on top and brush with butter. Bake at 350 for 35 minutes. Makes 6 servings.

Number Of Servings:
Number Of Servings:
6 servings




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