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1 lb Lean ground beef 1 lb Cut green beans, drained
1 md Onion, chopped 3 tb Chopped pimento
1 1/2 ts Garlic salt 10 3/4 oz Cream of celery soup
1/4 ts Pepper 1/4 c Mayonnaise
3 c Cooked rice 1/2 c Milk
1 c Shredded cheddar cheese 1 tb Lemon juice
6 servings
Crumble beef into heated skillet. Add onion. Cook over moderate heat,
stirring occasionally, until meat loses red color. Drain off grease. Add
garlic salt, pepper, rice and one-half cup of the cheese. Turn mixture
into greased, shallow 2-quart casserole. Sprinkle beans and pimento on
top. Combine soup, mayonnaise, milk and lemon juice. Mix until smooth.
Pour soup mixture over beans. Sprinkle remaining one- half cup cheese on
top. Bake, uncovered, in oven preheated to 350 for 30 minutes. Makes Six
servings.
1 md Onion, chopped 3 tb Chopped pimento
1 1/2 ts Garlic salt 10 3/4 oz Cream of celery soup
1/4 ts Pepper 1/4 c Mayonnaise
3 c Cooked rice 1/2 c Milk
1 c Shredded cheddar cheese 1 tb Lemon juice
6 servings
Crumble beef into heated skillet. Add onion. Cook over moderate heat,
stirring occasionally, until meat loses red color. Drain off grease. Add
garlic salt, pepper, rice and one-half cup of the cheese. Turn mixture
into greased, shallow 2-quart casserole. Sprinkle beans and pimento on
top. Combine soup, mayonnaise, milk and lemon juice. Mix until smooth.
Pour soup mixture over beans. Sprinkle remaining one- half cup cheese on
top. Bake, uncovered, in oven preheated to 350 for 30 minutes. Makes Six
servings.
