SAUCY RICE CASSEROLE 1963 or CHOPPED BEEF CASSEROLE

SAUCY RICE CASSEROLE 1963 (CHOPPED BEEF CASSEROLE)

From Billie Reid

1/4 cup chopped onion
2 T. olive oil
1/2 clove garlic, crushed
1/2 lb. chopped beef
2  8-oz. cans tomato sauce
1 1/2 cups water
2 t. brown sugar
1 bouillon cube
3/4 t. salt
1/2 t. pepper
1/8 t. oregano
1  1/3 cups boiling water
1  1/3 cups Minute Rice
1  6-oz. can tomato paste

Lightly brown onion in oil.  

Add garlic and chopped beef; stir occasionally until browned.

Blend in tomato sauce and paste, 1  1/2 cups water, seasonings.

Simmer 10 minutes.

Measure boiling water and rice into 2 qt. casserole. 

Gently pour hot tomato sauce over rice.  Do not stir.  Cover.

Bake in hot oven - 400 degrees - 10 minutes.

Garnish with chopped parsley, if desired.

Serves 6.