Shipwreck

Preheat oven to 350 F.

Peel and thinly slice onion. Cover the bottom of a 2 quart casserole dish with the onion slices. Sprinkle with salt and pepper. Slice peeled potatoes and place over onions then sprinkle wth salt and pepper to taste. Pat ground beef over the potatoes and sprinkle with garlic powder. Scatter carrots and celery over the top of that and sprinkle with Italian seasoning. Sprinkle rice on next.

In a small bowl mix soup with the boiling water and pour evenly over the top of the casserole. Salt and pepper to taste again. Cover dish with a sheet of foil.

Bake it covered for 2 hours or until vegetable are tender. In the last 10 minutes of baking uncover it and sprinkle with cheddar cheese. Cook for the final 10 minutes or until cheese is melted.

Serve with a fresh tomato slice and parsley.