1 1/3 c. cooked rice
2 tbsp. butter
1 1/2 c. diced celery
3 tbsp. minced onion
1 lb. ground chuck
1 tsp. salt
Dash of pepper
1 can cream of tomato soup
1/4 c. water

Saute celery and onions in butter until tender. Put drained cooked rice in greased 1 1/2 quart casserole. Top with onions and celery. Brown beef in more butter in skillet. Season with salt and pepper. Spread beef over celery and rice layers. Combine soup with water. Heat and stir until smooth. Pour over all and top with grated cheese. Bake in 350 degree oven about 45 minutes.

Can substitute cooked macaroni for rice.