Cherokee Casserole

• 1 lb. ground beef
• 3/4 c. Bermuda onion, chopped
• 1 Tbsp. olive oil
• 1 1/2 tsp. salt
• dash of pepper
• 1/8 tsp. garlic powder
• 1/8 tsp. ground thyme
• 1/2 small bay leaf
• 1/8 tsp. oregano
• 1 (1 lb.) can tomatoes (2 c.)
• 1 can condensed cream of mushroom soup
• 1 c. Minute rice
• 6 stuffed olives, sliced
• 2 to 3 slices American cheese, cut into 1/2-inch strips

1. Brown meat in olive oil; add onion and cook over medium heat until onion is tender.
2. Stir in seasonings, tomatoes, soup and rice.
3. Add half of olive slices; simmer 5 minutes, stirring occasionally.
4. Spoon into baking dish.
5. Top with cheese strips and remaining olive slices.
6. Bake until heated through and cheese is melted.
7. Bake at 350u0b0 for approximately 30 minutes.

ground beef, bermuda onion, olive oil, salt, pepper, garlic powder, ground thyme, bay leaf, oregano, tomatoes, condensed cream, rice, olives, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852374 (may not work)