SHERRY BEEF and RICE

SHERRY BEEF and RICE
"This is one that I never get tired of, and it reheats well"

1 lb.ground chuck
½ cup sliced onions
1 (16-oz.) can tomatoes
2/3 cup pimiento-stuffed green olives stuffed
1 (4-oz.) can sliced mushrooms with liquid
1 cup raw rice
½ cup sherry (I use cooking sherry)
1 cup shredded Cheddar cheese

Preheat oven to 375^. Brown meat and onions in skillet. Add tomatoes, olives, mushrooms with liquid, rice and sherry. Bring to a slow boil. Pour into a 2-1/2 quart casserole. Cover and bake for 30 minutes. Remove cover and top with cheese. Return to oven and bake uncovered for 15 minutes.

Yield: makes 6 servings.