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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I first tried this casserole at a family dinner years ago. It's a great dish because it goes into the oven before guests arrive. Just before serving, make rice or noodles and toss a salad. -Barbara Treiuthick, Aurora, Colorado Ingredients:
3 medium carrots, cut into 1-inch pieces |
2 celery ribs, chopped |
1 medium onion, sliced and separated into rings |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 cup beef broth |
1 can (8 ounces) sliced water chestnuts, drained |
1 can (4 ounces) mushroom stems and pieces, drained |
3 tablespoons quick-cooking tapioca |
1 tablespoon sugar |
1 teaspoon salt |
2 pounds ground beef |
hot cooked rice or noodles |
Directions:
1. In a bowl, combine the first 10 ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 13-in. x 9-in. baking dish.
2. Cover and bake at 350° for 2 hours or until hot and bubbly. Serve with rice or noodles. Yield: 8 servings.
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