Shipwreck Casserole

Ingredients for 4 servings:

• 2 onions
• 3 m.-sized potatoes
• 500 g minced beef
• 2 stalk(s) celery
• 1 cup rice, uncooked
• 1 cup pizza tomatoes
• 2 cups water
• 1 clove(s) garlic
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• 1 tsp, leveled celery salt
• some nutmeg
• 1 pinch of caraway powder
• 1 pinch(s) of sugar
• 1 pinch of chili powder
• Oil for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

a recipe from a German-Canadian housewife

Peel the onions and potatoes and slice them thinly. De-thread the celery and slice them thinly. Peel the garlic clove. Loosen the ground beef, press the garlic clove through a press, and season with salt, pepper, paprika, and nutmeg. Grease a shallow baking dish and preheat the oven to 180°C. Add the onion slices to the baking dish and season with salt and ground caraway. Then place a layer of potato slices on top and season with salt and pepper. The next layer is the ground beef. Then comes the uncooked rice, again seasoned with salt and pepper. The next layer is the celery slices. Bring the water to a boil. Whisk the pizza tomatoes with the water, season with salt, pepper, celery salt, a pinch each of sugar, and chili powder, and pour them on top as the next layer. Cover the casserole dish with aluminum foil and bake in the oven at 175°C for 2 hours. Remove the aluminum foil for the last 20 minutes. Sprinkle with celery leaves and serve.