A deliciously quick, hearty and satisfying
ground beef, vegetable and rice stew.
Shipwreck Stew
2 medium potatoes (unpeeled), sliced
2 medium onions, chopped
1/2 cup celery, chopped
1/4 cup uncooked instant rice
1 1/2 pounds ground beef, browned and drained
1 (15-ounce) can kidney beans undrained
1 (10-ounce) can tomato soup
Salt and pepper to taste
- Preheat oven to 350°F
(175°C) Grease or spray a 2-quart casserole dish with cooking
spray.
- Layer ingredients in order listed above,
seasoning each layer with salt and pepper to taste.
- Bake uncovered 1 1/2 hours.
Makes 6 to 8 servings.
