Veal and Rice Casserole


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VEAL AND RICE CASSEROLE'

Submitted by two people

                     Edith Bacon from Minnesota

                                           and

                    Gladys Parry from Minnesota

 1 1/2 -2 pound veal steak

2 medium onion, chopped

2 cup diced celery, \

2 cans cream of mushroom soup

2 can chicken and rice soup

4 soup cans water

1 large can mushrooms, un-drained

1 cup uncooked rice

Blanched almonds

   Cube veal ; brown with onions in fat. Add all remaining ingredients except almonds. Place in large casserole. Sprinkle with almonds. Bake 1 1/2 to 2 hours at 325 to 350 F. degrees.

YIELD: 10-14 Servings.

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