Garden Beef and Rice

Ingredients

• 1/2 pound ground beef
• 1/4 cup chopped onion
• 1 medium clove garlic, minced
• 1 can (19 ounces) Campbell’s Chunky Vegetable Soup
• 1/4 teaspoon dry mustard
• 3/4 cup quick-cooking rice, uncooked
• 1 teaspoon Worcestershire

Steps

1. In saucepan, brown beef and cook onion with garlic (use shortening if necessary). Stir to separate meat; pour off fat.
2. Add soup, mustard, rice, and Worcestershire. Bring to boil; stir.
3. Cover; cook over low heat 10 minutes or until liquid is absorbed. Stir often.
4. Garnish with tomato wedges and parsley if desired.

Notes

Makes about 3 cups.

An old strip of yellowed tape runs down the clipping (text still legible).

From a printed recipe (Campbell Soup Company (Campbell’s soup ad clipping)) kept in Rosie Lee’s recipe box.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.