Cherokee Casserole

1 lb. ground beef
1 Tbsp. olive oil
3/4 c. chopped Bermuda onion
1/8 tsp. oregano
1 tsp. salt
Dash pepper
1/8 tsp. garlic powder
1/8 tsp. ground thyme
1/2 small bay leaf
1 (16 oz.) can tomatoes
1 can cream of mushroom soup
1 c. minute rice
6 stuffed olives, slice
2-3 slices American cheese, cut in strips

Brown meat in olive oil. Add onion. Cook over medium heat until onion is tender. Stir in seasonings, tomatoes, soup and rice. Add half of olive slices. Simmer five minutes, stirring occasionally. Spoon into baking dish. Top with cheese strips. Heat in 350° oven until cheese is melted. Top with remaining olive slices. Serves four – six.

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