Corned Beef & Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Doris King. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of celery soup |
2 (10 3/4 ounce) cans water (use soup cans) |
1 (12 ounce) can corned beef, cubed |
3 carrots, shredded |
1 medium onion, diced |
1/2 teaspoon salt |
1 small bay leaf |
1 cup uncooked white rice |
Directions:
1. Mix all ingredients together and place in a covered baking pan. Bake at 350* for 1 to 1-1/2 hours. Remove bay leaf.
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