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Mediterranean Beef Casserole

one 20 ounce can of pineapple chunks
1 cup of uncooked white rice
1 teaspoon of salt
1 pound of ground beef
1 egg, lightly beaten
1 cup of fine soft bread crumbs
1 tablespoon of instant minced onion
1 teaspoon of salt
1/3 cup of milk
1 tablespoon of vegetable oil
one 16 ounce can of stewed tomatoes
1/2 teaspoon of dill weed
2 tablespoons of snipped parsley



Drain pineapple, reserving liquid. Add enough water to liquid to make 2 1/2 cups.
Combine liquid, rice and 1 teaspoon of the salt in a saucepan. Bring to a boil. Cover and simmer 25 minutes or until rice is fluffy.
Combine ground beef, egg, bread crumbs, onion, 1 teaspoon of salt and milk. Shape to form 1 inch balls.
Brown meatballs in oil in skillet; drain off excess fat.
Add pineapple chunks, tomatoes, dill weed, and parsley. Put into a greased 2 quart casserole.
Bake, covered at 375ºF. for 25 minutes or until meat is done. Serve over pineapple rice. 6 servings

 

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