Shipwreck Casserole

Ingredients

• 2 small yellow onions, sliced ($.60)
• 4 medium baking potatoes, scrubbed and sliced ($.60)
• 1 6 oz can tomato paste ($.19)
• 1 8 oz can tomato sauce ($.39)
• 2 celery stalks, chopped ($.20)
• 1 tsp garlic salt
• Few dashes pepper
• 2 cups cooked rice ($.40)
• 3/4 lb. ground beef, browned ($1.34)
• 1 15 oz can red kidney beans, drained ($.67)
• About 1 cup shredded cheese ($.75) Use 2 cups to cover the entire dish

Directions

1. Place the sliced onions into a 9×13 baking dish. Top with potato slices.
2. In a mixing bowl, stir together the tomato sauce and the tomato paste plus 1 paste cans worth of water. Pour half of the tomato sauce over the potatoes and onions.
3. Sprinkle the chopped celery over the top. Season with garlic salt and some pepper.
4. Spread the cooked rice over the top of the celery and seasonings.
5. Combine the browned ground beef and red kidney beans in a mixing bowl, then top with the remainder of the tomato sauce. Spread the sauce over the entire dish with a pastry brush. Top with shredded cheese. Cover tightly with foil.
6. Bake at 350 for 40-45 minutes, or until potatoes are done.
7. Serve as is, or with side of corn or green beans.