Shipwreck Casserole *

• 2 medium onions, sliced
• 2 or 3 raw potatoes, sliced
• salt and pepper to taste
• 1 1/2 lb. ground chuck
• 1/3 c. raw rice
• 2 stalks celery, chopped
• 1 tsp. monosodium glutamate
• 1 can (1 lb.) red kidney beans
• 1 can (10 3/4 oz.) tomato soup
• 1 bouillon cube dissolved in c. hot water
• 1/2 tsp. Worcestershire sauce

1. Arrange onions on bottom of greased 1 1/2 quart casserole dish.
2. Place potatoes on top; sprinkle with salt and pepper. Spread ground beef, crumbled, over potatoes.
3. Season with salt and m.s.g.
4. Add uncooked rice, celery and kidney beans.
5. Mix together tomato soup, bouillon and water, and Worcestershire sauce.
6. Pour over casserole and bake, covered, at 350u0b0 about 1 1/2 hours or until potatoes and rice are cooked.

onions, potatoes, salt, ground chuck, rice, stalks celery, monosodium glutamate, red kidney beans, tomato soup, water, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946824 (may not work)