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Corn, Beef and
Tomato Soup Casserole |
Corn, Beef and Tomato Soup
Casserole 1 lb. ground
chuck, uncooked
1 (7 to 8 oz.) can kernel corn
1 (10 1/2 oz.) can Campbell's tomato soup
3/4 c. rice, uncooked
1 med. onion, chopped
2 strips bacon, whole or cut up
1 1/4 can (10 1/2 oz.) (soup can) water
Salt, pepper, dash of sweet basil to taste
Place corn (not drained) in 1 1/2 quart casserole dish. Add uncooked
rice, half of the chopped onion. Over this spread 1/2 can of the
tomato soup. Then crumble up the ground chuck (uncooked) and add to
dish with the rest of the onion, salt, pepper and basil. Spread the
rest of the tomato soup and pour 1 1/4 cans of water over all. Place
2 strips of bacon over that. Cover and bake at 350 degrees for 1 1/2
hours. Takes about 15 to 20 minutes to prepare. 4 generous servings.
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