1 lb. lean ground beef
1 med. onion, chopped
1 1/2 tsp. garlic salt
1/4 tsp. pepper
2 c. cooked rice
1 c. shredded Cheddar cheese, grated
1 (1 lb.) can cut green beans, drained
3 tbsp. pimento, chopped
1 (10 1/4 oz.) can Cream of Celery soup
1/4 c. mayonnaise
1/2 c. milk
1 tbsp. lemon juice

Crumble beef into heated skillet. Add onion. Cook over moderate heat, stirring occasionally until meat loses red color. Drain off grease, add garlic, salt, pepper, rice, and one half cup of cheese. Turn mixture into greased shallow 2 quart casserole. Sprinkle beans and pimento on top. Combine soup, mayonnaise, milk and lemon juice. Mix until smooth. Pour soup mixture. Sprinkle remaining one half cup cheese on top. Bake uncovered in oven preheated to 350 degrees for 30 minutes.