1 can whole kernel or cream style sweetcorn
2 medium onions
1 lb. minced steak
3 or 4 rashers of bacon
1 small tin of tomato soup
Method: Put rice in bottom of casserole, cover with drained corn (if whole kernel) and sprinkle with pepper and salt. Mix half tomato soup with 1 cup of water and pour over rice and corn. Place thinly sliced onions over mixture. Add remaining soup and liquid from sweetcorn, spread evenly over mixture. Add meat and cover with chopped bacon. Cooked covered for about 1 hour in moderate oven. Serve with potatoes and green peas as main meal, or as supper dish.
Source: contributed by M. Scriven in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.
