Beef And Rice Casserole

Worcestershire sauce has its roots in India, but was actually created by accident in its namesake town of Worcester, England in 1835. 

As the story goes, Lord Marcus Sandy had returned home to England to retire after successfully governing Bengal, India for many years. He so missed his favorite Indian sauce that he commissioned drug store owners John Lea and William Perrins to come up with a reasonable facsimile.

The original intent of the chemists was to keep some of the batch to sell in the store, but the fish and vegetable mixture had such a strong odor that they decided otherwise and stored it in the cellar. It lay forgotten for two years, until it was rediscovered during a clean-up mission. The batch had aged into a

wonderfully flavored sauce which was bottled and quickly became a hot item with customers.

Lea and Perrins successfully branched out by convincing stewards on British passenger ships to include it on their dining table set-ups. It soon became a British staple, primarily as a steak sauce, and further emigrated worldwide. The guarded recipe basically remains the same. However, the advertising no longer purports to "make your hair grow beautiful."

By http://homecooking.about.com/od/foodhistory/a/worcesterhist.htm

We all look forward to an easy, tasty home cooked meal, after a long hard day. Let the oven do most of the work. Try this casserole.

Beef and Rice Casserole

Copyright 2012, Christine’s Pantry. All rights reserved.

Ingredients:

1 pound ground beef

1 onion, chopped

1 (10.25 oz.) can cream of celery soup

1(10.25 oz.) can cream of mushroom soup

1 3/4 cup beef broth

1 cup rice

1 tablespoon Worcestershire sauce

salt and pepper, to taste

1 teaspoon garlic powder

1 tablespoon extra virgin olive oil

1 teaspoon onion powder

Directions:

Preheat oven to 350 degrees. Lightly grease a casserole dish.

In large skillet, heat oil over medium high heat, add ground beef, Worcestershire sauce, salt, pepper, garlic powder and onion powder. Crumble meat and cook until no longer pink. Stir in soup, broth and rice.

Spoon into prepared casserole dish, cover, bake for 45 minutes, until rice is tender. Enjoy!