Recipe(tried): Hamburger Rice Casserole

Hi! Here's a family favorite. Hopefully there aren't too many preservatives.

Sally's Hamburger Rice Casserole

3/4 pound ground chuck1 cup raw rice (Uncle Ben's, not instant)
1/2 green pepper, finely chopped
1 medium onion, finely chopped
4 stalks celery, finely chopped
1 can cream of mushroom soup
3 or 4 cups canned tomatoes, drained
1/4 teaspoon pepper
1/2 teaspoon salt
1 soup can milk

Grease a 2 and 1/2 quart casserole. Place rice in casserole and roll around until the inside is covered. Shake extra rice evenly over the bottom. Brown meat in a large skillet. Drain fat. Add green pepper, onion, clelry, salt and pepper and cook until tender. Add soup, milk and tomatoes. Heat until bubbly. Carefully pour into casserole. Push any extra rice down in the the meat mixture. Place in a pan of water to prevent a hard crust, and bake at 350 degrees for 45 minutes, covered. Uncover and bake until brown on top; about 10 minutes. Make sure rice is tender. Do not let water boil out of pan. Sometimes, depending on the size of the casserole dish, and the amount of tomatoes I use, I have extra filling. I just freeze it, then, when I want to make the casserole again, all I have to do is thaw the meat mixture, heat it up in the microwave, and prepare a rice-covered casserole dish. Hope this helps!