1 cup rice
1 1/2c. boiling water
2 cups tomatoes
1 cup mushrooms
1 med. onion, chopped
1/4 cup butter
2 cups peas
1 green pepper chopped
1 c. diced celery
1 c. diced cooked veal
Salt and pepper
Meat gravy

Wash rice, drop in boiling water and tomatoes and cook until just tender. In
the meantime, saute the mushrooms and onion in butter. Add liquid from a can of peas, the pepper and celery, and simmer gently for about 10 minutes.

Combine all ingredients, turn into large greased baking dish. If the mixture seems dry, add meat gravy.

Sprinkle buttered crumbs over the top and cook in a hot oven until thoroughly heated through and browned on top.

Serve from casserole.


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Filed under: 1940's • Recipes

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