1 tb Cooking oil
1 md Onion; diced
12 oz Can corned beef; chill/dice
1 cn Cream of celery or cream of
-mushroom soup
3/4 c Water
1 ts Gravy Master or Kitchen
-Bouquet
1/4 ts Coarse ground black pepper
4 c Cooked dry long grain rice
2 md Tomatoes; cut in 1/2" slices
1/2 c Fine dry bread crumbs
1/2 c Cheddar cheese; grated
Saute onion in cooking oil until golden yellow. Add corned beef.
Stir lightly until heated through. Combine soup, water, Gravy Master
and pepper, stirring only to blend. Spread rice in a greased 13 by 9
by 2 inch baking dish. Spoon corned beef mixture over rice. Top
with tomato slices. Sprinkle with bread crumbs and cheese. Bake,
covered with foil at 375 degrees F for 20 minutes. Uncover. Bake an
additional 5 minutes to lightly brown the tops of the tomatoes.
Serve with a big bowl of slaw, garlic toast, beverage and a light
fruit dessert.
