Beef Potpourri

Description
Makes 8 servings

Ingredients

 * 1 1/2 pounds lean ground beef
 * 1 cup sliced carrots
 * 1 cup sliced onion
 * 3 cups cooked rice
 * 1 16-ounce can bean sprouts, drained
 * 1 1/2 cups sliced celery
 * 1 10-3/4-ounce can condensed cream of mushroom soup
 * 1 4-ounce can sliced mushrooms, drained
 * 1/4 teaspoon garlic salt
 * 1/4 teaspoon ground black pepper
 * 3 tablespoons Worcestershire sauce
 * 2 fresh tomatoes, sliced
 * 1 cup 4 ounces shredded Cheddar cheese

Directions
Cook beef, carrots and onion in large oven-proof skillet until meat and vegetables are tender but not brown. Stir in rice, bean sprouts, celery, soup, mushrooms, salt, pepper and Worcestershire sauce.

Arrange tomato slices over rice mixture; top with cheese. Bake at 350 degrees 15 to 20 minutes