Shipwreck

Name: Shipwreck
Ingredients: 2 whole Large Onions; 2 whole Large Potatoes, Peeled; 1 pound Extra Lean Ground Beef; 2 whole Large Carrots, Chopped; 1 cup Celery, Chopped; 1/2 cups Long Grain Rice; 10 ounces, fluid Can Of Tomato Soup; 10 ounces, fluid Can Boiling Water; Salt And Pepper, to taste; Garlic Powder, To Taste; Italian Seasoning, to taste; 2 cups Cheddar Cheese, Grated; 3 whole Large Tomatoes, Sliced; Parsley, For Garnish

14 ingredients

15 steps

Ingredients

2 whole Large Onions
2 whole Large Potatoes, Peeled
1 pound Extra Lean Ground Beef
2 whole Large Carrots, Chopped
1 cup Celery, Chopped
1/2 cups Long Grain Rice
10 ounces, fluid Can Of Tomato Soup
10 ounces, fluid Can Boiling Water
Salt And Pepper, to taste
Garlic Powder, To Taste
Italian Seasoning, to taste
2 cups Cheddar Cheese, Grated
3 whole Large Tomatoes, Sliced
Parsley, For Garnish

Directions

1

Preheat oven to 350 F.
2

Peel and thinly slice onion.
3

Cover the bottom of a 2 quart casserole dish with the onion slices.
4

Sprinkle with salt and pepper.
5

Slice peeled potatoes and place over onions then sprinkle wth salt and pepper to taste.
6

Pat ground beef over the potatoes and sprinkle with garlic powder.
7

Scatter carrots and celery over the top of that and sprinkle with Italian seasoning.
8

Sprinkle rice on next.
9

In a small bowl mix soup with the boiling water and pour evenly over the top of the casserole.
10

Salt and pepper to taste again.
11

Cover dish with a sheet of foil.
12

Bake it covered for 2 hours or until vegetable are tender.
13

In the last 10 minutes of baking uncover it and sprinkle with cheddar cheese.
14

Cook for the final 10 minutes or until cheese is melted.
15

Serve with a fresh tomato slice and parsley.