Today’s recipe could be called an emergency recipe because it is made from things you probably have on hand , and who doesn’t have a pack of ground beef hiding in the freezer? On the day you haven’t made dinner plans, you can pluck the beef from your freezer and the other things from your pantry, and ta-dah! You’ll have your main dish.
This dish is shared with us by Doris Riley of First Baptist Church in Georgetown. I like its name, and that it has only five ingredients plus water.
Doris is almost a newcomer to Georgetown, but really likes it because the people are friendly. She and her late husband William lived in Alabama, where their children grew up. She was manager of the personnel department at the University of West Florida. Sometime after William died in 1997, she moved to Georgetown to live with her daughter and son-in-law, Virginia and Steve DuBose. Doris has found the town a very pleasant place to live.
On her first Sunday in Georgetown, Doris joined First Baptist. She has been in Sunday school, and attends the Forever Young group “most of the time,” she says.
Doris Riley
Virginia and Steve have two children, Stephen and Kristin. Doris and William’s son, Mike Riley, and his wife Mary Anne – who live in Gulf Breeze, Fla. – also have two children, Michael Ann and Mary Brannon.
Doris always loved to cook, she says, and learned from her mother, as most girls do. She has had this recipe a long time, but doesn’t remember where she got it. That doesn’t matter; it’s a good one to add to your collection.
You can make this before church on Sunday and let it rest at room temperature. After church, you can use as it is or reheat it briefly in the oven or microwave for a simple, but good, dish for … Sunday Dinner.
One ‘N One Casserole
1 pound ground beef
1 cup of uncooked white rice
1 package dry onion soup mix
1 10½-ounce can cream of mushroom soup
2½ cups boiling water
½ cup sliced green onion tops
Brown ground beef in skillet and drain excess fat. Put beef into a greased 2-quart casserole dish. Sprinkle with the rice and the onion soup mix.
Combine the mushroom soup and boiling water, mix well to make smooth. Pour over the ingredients in the dish. Cover casserole and bake at 350 degrees for 1 hour or until rice is brown.
Remove cover, sprinkle with onion tops, and serve. Serves 4-6.