Mix 1 lb. ground chuck, 1/3 cup chopped celery, 1/3 cup chopped onion, 1/2 tsp. salt, 1/2 tsp. dill weed and 1/8 tsp. pepper in large skillet.  Cook over med. heat until meat is brown, stirring occasionally.  Remove from heat.  Stir in 1/3 cup minced parsley, 1 cup undiluted Carnation, 10 1/4 oz. can cream of celery soup,  2 tbsp. chopped pimiento and 1/2 cup uncooked instant rice.  Spoon into 1 1/2 quart casserole; cover, bake in moderate oven 375 degrees for 35 min.  Remove cover; top with 1 cup canned onion rings.  Bake 5 min.

Makes 6 Servings

Recipe from Cooking with a Velvet Touch (1964)