1 lb. ground beef
1 cup raw rice
1 can French onion soup
1 can cream of mushroom soup
2 tablespoon shortening
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 teaspoon salt
1 – 3 cup chopped parsley
1/2 cup onion tops

Put shortening in heavy pot – black cast iron being the best – add ground meat, onions, bell pepper, celery and salt and pepper. Cook for 15 minutes. Then add soups, raw rice, parsley and onion tops. Turn into a 2 quart buttered casserole. Cover and bake at 350 for 1 and 1/2 hours.

As a note: My friend had doubled this and it fit nicely in a 9 x 13 baking pan. She also mentioned that she’d cut back a bit on the seasonings for the kiddies.

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