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Post by Julie on Sept 28, 2002 11:35:05 GMT -6
RO-TEL CASSEROLE
2 lbs. ground beef, browned and drained
1 can Ro-Tel
1 can Cheddar cheese soup
1 can tomatoes, drained
1 med. cabbage, chopped
1 onion, chopped
Mix all together and bake 1 hour at 350 degrees.
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Post by Julie on Sept 28, 2002 11:35:54 GMT -6
AMISH CASSEROLE
1 1/2 lb. ground chuck
Salt & pepper
1/4 c. ketchup
6-8 c. diced potatoes
4 slices cheese
1 1/2 c. milk
1 head cabbage
Brown ground chuck. Drain off fat. Salt and pepper to taste. Mix in ketchup. Set aside. Shred half of the cabbage into baking dish. Add meat, then the potatoes. Add slices of cheese next.
Shred the rest of the cabbage on top of the cheese. Pour milk over all the layers. Cover and bake at 375 degrees for 1 1/2 hours. Add more ketchup, more cheese or different cheeses if desired. Makes 6-8 servings.
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Post by Julie on Sept 28, 2002 11:36:47 GMT -6
MEAT LOAF CASSEROLE
1 sm. head cabbage, chopped
1 1/2-2 lb. ground beef
1 sm. onion, chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. rice
1 tsp. chili powder, optional
1 can condensed tomato soup plus
1 soup can water
Put chopped cabbage in plastic microwave dish or 3 quart glass casserole dish with cover. Cover and cook for 6 minutes.
Meanwhile, brown beef with onion, salt, pepper and chili powder in fry pan; drain if necessary. Stir in rice and pour over wilted cabbage. (If using a regular casserole dish, you may want to spread cabbage around the bottom and sides of dish making a hollow for the meat mixture in the middle.) Pour soup and 1/2 can water over entire contents of dish. Cook for 16 minutes, check and add other half can of water (more if necessary). Finish cooking, usually 8-10 minutes.
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