When I lived in England, I found their casseroles were basically different from ours. We put the oddest things together and this casserole is a perfect example. Another would be corned beef hash with an egg on top. Well, when I made both of these for my then future inlaws, they thought they were delicious. Understand, it never changed the way they cooked, thank goodness, because I love the English food too.

Ingredients

4 serv.

medium potatoes, thinly sliced↗2
small onion, thinly sliced↗1
cup celery, thinly sliced↗1⁄2
cup raw long grain rice↗1⁄4
lb raw lean hamburger↗1
(15 ounce) can kidney beans, undrained↗1
(10 ounce) can tomato soup, undiluted1

Step-by-step instructions

1
Heat the oven to 350F.
2
(Make sure to season well each layer up to the kidney bean with salt and pepper).
3
In a greased 2 quart casserole put all ingredients in order given (including the liquid in the kidney beans as well as a little water to rinse out the can) and "frost" the whole top with the tomato soup.
4
Cover with foil and bake for 2 hours. Take out of oven, uncover and let sit for 10 minutes.

Source: food.com

Original recipe ↗

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