Recipe: Rice Casserole (using condensed soup and cooked meat or chicken, 1950's)
Main Dishes - CasserolesRICE CASSEROLE
1 cup uncoked rice
1 (10 3/4 ounce) can condensed cream of celery, chicken, or mushroom soup
3/4 cup milk
1 teaspoon instant minced onion
2 to 3 cups cut-up leftover cooked meat or poultry
1 (10 ounce) package frozen mixed vegetables, cooked
Dash Tabasco sauce
1 teaspoon Worcestershire sauce
Buttered bread crumbs, grated cheese or chopped nuts (optional, for topping)
Cook rice according to your favorite method and put it in a 1 1/2 quart baking dish; set aside.
Mix (undiluted) soup, milk, onion, meat and vegetables and put on rice. Sprinkle top with buttered bread crumbs, grated cheese or chopped nuts, if desired.
Bake in moderate oven, 375 degrees F, about 40 minutes or until hot and bubbly.
Makes 4 to 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
1 cup uncoked rice
1 (10 3/4 ounce) can condensed cream of celery, chicken, or mushroom soup
3/4 cup milk
1 teaspoon instant minced onion
2 to 3 cups cut-up leftover cooked meat or poultry
1 (10 ounce) package frozen mixed vegetables, cooked
Dash Tabasco sauce
1 teaspoon Worcestershire sauce
Buttered bread crumbs, grated cheese or chopped nuts (optional, for topping)
Cook rice according to your favorite method and put it in a 1 1/2 quart baking dish; set aside.
Mix (undiluted) soup, milk, onion, meat and vegetables and put on rice. Sprinkle top with buttered bread crumbs, grated cheese or chopped nuts, if desired.
Bake in moderate oven, 375 degrees F, about 40 minutes or until hot and bubbly.
Makes 4 to 6 servings
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage newspaper recipe clipping, 1950's
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