Carolyn's Casserole

I love this recipe!! When I was in college, I would make this for dinner once a week. My roommate (Jessica) and I would eat half of it in one night and the other half for lunch the next day (and may I remind you that it's cooked in a 13x9 inch pan). And Lee's family loves this recipe! I lived with the Rainwater family when I was in grad school. I always cooked this for dinner b/c it was a number 1 request. Every time I cook it, I think of Lee's dad, Mr. Aylmer. We were ALWAYS in the kitchen helping each other out, depending on who was the main chef. It is a great memory I have of him that I will never forget. So I hope this recipe is a great addition to your family dinners!! I usually serve it with cabbage and corn bread or garlic cheese biscuits.



1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 can mushrooms, drained (optional)
1 can of rotel
1 can of cream of celery OR cream of mushroom
1 can of water (If you use regular rice [20 min], I would cook before and omit the can of water)
1 bag of minute rice
shredded cheese... can use cheddar or mixed cheeses
salt, pepper, and garlic powder
Generous amount of Worcestershire (I usually cover the meat)
Preheat oven to 350. Brown meat and drain. Add onions, peppers, and mushrooms. Cook until tender. Add Worcestershire and seasonings. Add rotel and simmer for 10 minutes. Add soup, can of water, and rice. Pour into a greased casserole dish. Bake for 25-30 minutes. Cover with grated cheese and cook until melted and bubbly. (Can substitute chicken).