Quick-Fix Beef and Rice
lb. lean ground beef
2 cups frozen peas
2/3 cup (1/2 of 10-3/4-oz. can) condensed cream of celery soup
1/4 cup milk
1 clove garlic, minced
1/2 tsp. dried thyme leaves
2-2/3 cups hot cooked White Rice
1 cup Shredded Cheddar & Monterey Jack Cheese
Preheat oven to 350°F. Brown meat in large skillet; drain. Stir in peas,
soup, milk, garlic and thyme. Bring just to boil. Spread meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
Bake 10 min. or until cheese is melted.