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Cabbage Roll Casserole




Source of Recipe


Exported from MasterCook


List of Ingredients




1 lb. lean ground beef
1 med. onion
1 tsp. salt
1 tsp. pepper
4 slices bacon -- chopped (optional)
3/4 cup uncooked long grain rice
1 tsp. Worcestershire sauce
4 cups shredded cabbage
1 can tomato soup -- (284 ml)
1 soup tin of water
1 can tomato sauce -- (398 ml)
1/2 tomato sauce tin of water
1 tbsp. milk


Recipe



Cook bacon until crisp in a large saucepan. Add beef and onions.
Cook over medium heat until meat is no longer pink. Season with salt and pepper. Stir in uncooked rice, mix well.

Lightly grease a 13" x 9" pan or casserole dish. Spread meat mixture in an even layer in dish. Cover evenly with shredded cabbage.

Mix together remaining ingredients. Pour all but 1 cup of the mixture evenly over cabbage. Cover with foil and bake at 325° for 1 hour.

Remove from oven, pour reserved liquid over cabbage, cover loosely and bake for 1 hour more or until cabbage is very tender.

Cool to room temperature and then wrap and put in fridge or freezer. Best if made the day before it is served.


Makes 8 servings.