Kay’s Casserole

Kay’s Casserole


1/4 C. sour cream

1 egg

1/2 t. salt

1 t. celery seed

Mix all topping ingredients together and set aside.

Main Dish:

2 lbs. hamburger meat or sausage

1 C. finely chopped onions (Kay prefers red/maroon ones)

3/4 C. finely chopped green peppers

2 1/2 C. coarse cut celery

2 pkgs. chicken noodle soup mix

1 C. regular rice (uncooked white or “dirty rice”)

1/4 C. oleo

1/4 C. boiling water

1 can water chestnuts

1 small can blanched almonds (if desired)

shredded cheese (sharp and monterey) to taste

1 can of regular biscuits, cut each biscuit in half, cutting across to make 2 “sandwich” type halves

salt and pepper to taste

Brown beef or sausage and drain off excess fat. (Note: if using Longhorn meat there will be no fat to drain….it’s the leanest meat of any cattle breed.)

Cook soup mix and rice in boiling water until rice is done. (about 20 minutes)

Saute onion, green peppers and celery in the 1/4 C. of oleo.

Mix all ingredients (save some of the cheese to put on top). Then put a thin layer of ingredients in the bottom of a 9 x 13 casserole dish.

Next apply 1/2 of the biscuit slices across the bottom. Then cover with the remaining mixed ingredients. Sprinkle with the blanched almonds, if desired.

Bake at 350 degrees F. covered 1/2 hour, then apply remaining sliced biscuits across the top, sprinkle with cheese to taste and more almonds if desired. Pour on topping.

Cook uncovered 1/2 to brown top.


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