Submitted by Marian Blattner

“My mother made this often from the 1961 Lake City Methodist Church Cookbook. My sister and I both want this cookbook; thus the reason that people with more than one child should buy more than one church cookbook!”
4 medium potatoes, peeled and thinly sliced
1 onion, sliced thinly
1 pound hamburger, seasoned, browned & crumbled
1/2 cup uncooked rice
1 cup chopped celery
1 can kidney beans
1 14-ounce can tomatoes
1 14-ounce can water
Butter a 2 quart casserole. Cover bottom of dish with a layer of thinly sliced potatoes. Add a layer of thinly sliced raw onions. Salt and pepper each layer. Put a layer of the browned, crumbled hamburger next. Cover with a layer of 1/2 cup of uncooked rice. Add a layer of chopped celery, and 1 can of kidney beans. Mix together the can of tomatoes and can of water. Pour over the casserole.
Bake at 350° for 50 minutes or until potatoes and rice are tender.