Baked Rice Casserole

• 1 c. uncooked rice
• 2 c. water
• 1 (16 oz.) can tomatoes, cut up
• 1 tsp. black pepper
• 2 tsp. salt
• 2 Tbsp. oleo
• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 can mushroom soup
• 1/2 lb. Cheddar cheese, grated
• 1/2 c. milk
• 1/2 c. chopped Spanish olives

1. Combine in saucepan rice, water, tomatoes, pepper and salt. Bring to a boil; reduce heat, cover and cook until rice is soft, about 20 minutes.
2. Add oleo; set aside.
3. Fry beef and onions in small amount of oil.
4. Drain on paper towel.
5. Combine soup, Cheddar cheese and milk in saucepan.
6. Cook until cheese melts.
7. Add chopped olives.
8. Place all ingredients in a greased casserole dish and bake at 350u0b0 for 30 minutes, or place in a crock-pot and cook for 1 hour on high.

rice, water, tomatoes, black pepper, salt, oleo, ground beef, onion, mushroom soup, cheddar cheese, milk, spanish olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064156 (may not work)