Saturday, 16 February 2008

Seven Layer Casserole

Before our children were born, one of my patients gave me a cookbook put together by the New Dundee Women's Institute. (No. 3-1973) It is full of the best of local cooking, meals to fill hungry people after a day working on the farm, meals to serve large families on a budget, meals featuring locally available foods, and meals that are quick and easy to assemble.
I made this casserole many Sunday mornings before church and put it in the oven to be ready at 1:00 PM. It is a perfect one dish meal and can be varied as needed. Add a salad and the dinner is complete.

Lightly grease a small roasting pan or large casserole dish.

Spread one pound of lean or extra lean ground meat on the bottom of the pan. (We prefer ground turkey) Sprinkle with salt and pepper to taste. Next, sprinkle 1/4 cup raw long grained rice evenly over the meat.
Add one layer each of raw onion, sliced raw carrots, frozen or canned peas, thinly sliced raw potatoes. The potatoes are the thickest layer. Season each layer as desired. Mix one 10 oz can of tomato soup (or mushroom soup) with 1 cup of water and pour over the mixture. Cover and bake at 325F for 1-1/2 hours

1 comment:

Margaret Cloud said...

This is one dish I just have to try, you have a lot of good reciepes and I will get around to trying a few.