Recipe: Skilletburger Italiano (using Minute Rice and condensed cream of tomato soup)

SKILLETBURGER ITALIANO

1 pound ground beef
1/2 cup chopped onion
1 (10 3/4 ounces) can Campbell's Condensed Cream of Tomato Soup
1 1/2 cups water
1 1/2 cups quick-cooking rice, uncooked
1 medium clove garlic, minced
1 teaspoon oregano leaves, crushed
1 teaspoon salt
3 medium zucchini (about 3/4 pound), cut in 1/4-inch slices
Grated Parmesan cheese (for serving)

In skillet, brown beef and cook onion until tender (use shortening if necessary); stir to separate meat. Pour off fat.

Add remaining ingredients except cheese. Bring to boil; cover. Reduce heat; simmer 10 minutes or until rice is done. Stir often.

Serve with Parmesan.

Makes about 6 cups
Source: Magazine recipe ad pull-out: Campbell's Souper One-Dish Meal Handbook, not dated