My mom was a great cook and I have fond memories of her teaching me to cook for my dad and two brothers. Her recipes weren't fancy, but they were always delicious!—Dorothy Ambroson, Leland, Iowa
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted
- 1-1/3 cups water
- 1/2 cup uncooked long grain rice
- 1/4 cup ketchup
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add soup, water, rice and ketchup; mix well. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until rice is tender. Yield: 4 servings.
Originally published as Veggie Casserole in Taste of Home Ground Beef Cookbook 1999, p211
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