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| Curried Rice & Beef Casserole
1/4 cup (1/2 stick) of butter or margarine
1 cup of chopped onion
one 10 ounce package of frozen green peas, thawed
4 cups of cooked rice
1/2 cup of sliced pitted ripe olives
2 tablespoons of diced pimento
2 to 3 teaspoons of curry powder
1/2 cup of light cream
1/2 teaspoon of salt
one 10 3/4 ounce can of cream of mushroom soup
1/2 cup of chicken broth
3 cups of cooked beef, cut into 1 inch pieces
Toasted blanched whole almonds
Preheat oven to 350ºF. In hot butter in medium skillet, sauté onion until golden, about 5 minutes. Remove from heat. Add peas, rice, olives, pimiento, curry powder, cream and salt; mix well.
Turn half of rice mixture into bottom of 3 quart baking dish.
In medium saucepan, combine mushroom soup and chicken broth; bring to boiling, stirring. Remove from heat; add beef, mix well. Add to baking dish.
Spoon remaining rice mixture over beef layer, spreading evenly. Garnish edge with toasted almonds.
Bake, covered with foil, 30 to 40 minutes, or until very hot. Makes 8 servings
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Curry Cookbooks
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