Haystack Supper Recipe

Ingredients

• 1-3/4 cups crushed saltines (about 40 crackers)
• 2 cups cooked rice
• 3 pounds ground beef
• 1 large onion, chopped
• 1-1/2 cups tomato juice
• 3/4 cup water
• 3 tablespoons taco seasoning
• Seasoned salt, salt and pepper to taste
• 4 cups shredded lettuce
• 3 medium tomatoes, diced
• 1/2 cup butter, cubed
• 1/2 cup all-purpose flour
• 4 cups milk
• 1 pound process American cheese (Velveeta), cubed
• 3 cups (12 ounces) shredded sharp cheddar cheese
• 1 jar (10 ounces) pimiento-stuffed olives
• 1 package (14-1/2 ounces) tortilla chips

Directions

• Divide crackers between two ungreased 13-in. x 9-in. baking dishes. Top each with rice.
• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato juice, water and seasonings; simmer for 15-20 minutes. Spoon over rice. Sprinkle with lettuce and tomatoes.
• In a large saucepan, melt butter. Stir in flour until smooth. gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; stir in American cheese until melted. Pour over the tomatoes. Top with cheddar cheese and olives. Serve with chips. Refrigerate any leftovers. Yield: 2 casseroles (6 servings each).

Haystack Supper published in Taste of Home June/July 1999, p37