2 tbsp. shortening
1 med. onion, chopped
1 1/2 lbs. left over roast
1 1/2 c. water
1 can mushroom soup
2 cans chicken rice soup
1 (4 oz.) can mushrooms and juice
2 cans chopped celery
1 c. raw rice
2 c. boiling water

Melt shortening in heavy pan. Add chopped onions and saute. Cut meat in small pieces and add water; simmer 15 minutes. Add the soups, mushrooms and juice, celery, rice and boiling water. Bake for 1 1/2 hours at 350 degrees. More water may be added if too dry.