CORNED BEEF & RICE CASSEROLE

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Corned Beef & Rice Casserole image

From Cookbook compiled by The Nursing Service Dept. of West Nebraska General Hospital, 1977. This recipe belongs to Doris King.

Provided by NELady

Categories     Rice

Time 1h40m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of celery soup
2 (10 3/4 ounce) cans water (use soup cans)
1 (12 ounce) can corned beef, cubed
3 carrots, shredded
1 medium onion, diced
1/2 teaspoon salt
1 small bay leaf
1 cup uncooked white rice

Steps:

  • Mix all ingredients together and place in a covered baking pan. Bake at 350* for 1 to 1-1/2 hours. Remove bay leaf.

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