Savory Beef-Topped Casserole © 1966

2 eggs
1 cup milk
2 cups soft bread crumbs
2 pounds ground beef
1/4 cup chopped onion
2 tablespoons chopped parsley
2 teaspoons salt
1/4 teaspoon pepper
2 cans (10 1/2 oz. each) condensed onion soup
2 cups water
2 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon ginger
1/4 cup vinegar
2 tablespoons butter

2 cups cooked peas and carrots, peas, or carrot slices
2 2/3 cups Minute Rice

Blend eggs and milk in mixing bowl. Stir in bread crumbs. Let stand until milk is absorbed. Then add beef, onion, parsley, 2 teaspoons salt, and 1/4 teaspoon pepper; mix well.

Combine remaining ingredients except vegetables and rice. Spread peas and carrots in shallow 3-quart baking dish. Spread rice over vegetables; then pour soup mixture over rice. Spoon meat mixture over top, placing spoonfuls close together to cover entirely. Bake at 350º for 35 to 40 minutes, or until meat is browned. Makes about 8 servings.

*I noticed when I was typing up this recipe that in the list of ingredients, "1/4 teaspoon pepper" and "2 teaspoons salt" were repeated. I'm assuming this is an error on the cookbooklet's part, so I removed them. I'll leave it up to you if you want to add them twice.

Casseroles and Compliments With Minute Rice