Cherokee Casserole


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                                                       PAGE 45

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CHEROKEE CASSEROLE

Submitted by Mrs. Saralu C. Jenkins from Georgia

                     Mrs. Evelyn W. Newsom from Texas

                    Mrs. Kathryn Schomburg from Wisconsin

                    Mrs. Georgia Day from Indiana


 1 pound ground bee

1 Tablespoon olive oil

3/4 chopped Bermuda onion

1 1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1/8 teaspoon ground thyme

1/2 small bay leaf

1/8 teaspoon oregano

2 cup canned tomatoes

1 can condensed cream of mushroom soup

1 cup instant rice

6 stuffed olives, sliced

2-3 slices American cheese, cut in 1/2 inch strips

  Brown meat in olive . Add onion; cook over medium heat until tender. Stir in seasonings, tomatoes, soup and rice. Bring to a boil; reduce heat. Add half of olive slices; simmer 5 minutes, stirring occasionally. Spoon into 1 1/2 quart baking dish. Top with cheese strips. Broil until cheese is melted or bake at 425 F. degrees oven for 30 minutes. Garnish with remaining olive slices.

YIELD: 4-6 Servings

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