Shipwreck Stew for a Crowd

Shipwreck Stew for a crowd
Makes 2 9 x 13 casserole dishes

Layer half of each of these ingredients into both dishes:
2 thinly sliced onions (I love Vidalias when in season.)
Thinly sliced potatoes (In this video, I used 9-10 Yukon Golds.)
Baby carrots (I used about 16 oz.)
1 c. uncooked rice (I used long grain rice brown.)
Sprinkle salt and pepper over top.
2 pounds cooked ground meat of choice
Combine, then pour over the top, the following:
2 cans cream of tomato soup
2 cans hot water
2 t. paprika
Cover with foil.
Bake.
Convection oven 300 for 2 ½ hours.
Conventional oven 325 for 3 hours.
Notes:
I found that stirring the casserole just a tad about ¾ of the way into the cooking time
was necessary for a few grains of rice to reach the liquid.

This is a tasty and plentiful dish. Try serving with sautéed green beans, green salad and
fresh whole grain bread.

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