With a name like this, it has to be vintage. Amazingly flavorful, preparation is fairly easy and its lower oven temperature makes it suitable for warmer-weather baking.

You’ll need:

1 lb. ground beef
1 cup onions, finely chopped
½ tsp. celery seed (or ½ cup diced celery)
2 Tbsp. butter
1 Picnic size can cream of mushroom soup (that’s a 10½ oz. can)
1 cup uncooked rice
1 No. 300 can chicken broth or stock (that’s a 15 oz. can)
4 oz. cooked chicken, finely chopped
1½ cup water
2 Tbsp. soy sauce
4 oz. mushrooms, finely chopped

Brown ground beef, chopped onions, and celery (if used) in a large saucepan or Dutch oven. Add remaining ingredients to pot. Warm over low to medium heat while mixing until it reaches an even consistency. Transfer to a 9×13″ casserole dish.

Cover with foil; bake in a very slow oven (that’s 275° F) for 1 hour and 30 minutes or until consistency is not soupy or runny.

Enjoy! (With your napkin folded correctly, of course!)