Aunt Mae’s Rice Casserole

Likely the product of meat rationing. Although these casseroles proliferated in the 1960s, rice casseroles as a category start appearing in (paywall-locked, sadly) newspapers in the 1940s.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Aunt Mae’s Rice Casserole

1 lb. fresh pork, cut in small pieces
Brown in a skillet.

1 cup onions
1 cup celery
1/2 cup uncooked rice, scant
1 can mushroom soup
1 can chicken soup

Some liquid will be needed.

Combine all the above and bake at 350 degrees for 1-1/2 hours. Serves six.



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