EASY LAYERED CABBAGE CASSEROLE
Serves: 8

8 cups finely shredded green cabbage
2 medium onions, chopped
1/4 cup Kraft Signature Classic Herb Dressing
1/4 tsp. salt
1 lb. lean ground beef
2 cups Minute Rice Brand Rice, uncooked
2 cans (10 fl oz/284 mL each) Aylmer Tomato Soup
2 soup cans water

Preheat oven to 350 degrees F. Cook and stir cabbage and onions in dressing in large skillet 5 to 10 min. or until tender. Stir in salt. Remove from pan; set aside.

Add meat to skillet; cook until browned, stirring occasionally. Stir in rice, soup and water until well blended. Layer 1/3 of the cabbage mixture and 1/2 of the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil.

Bake 1 hour.

Food Facts:
A 1-lb. head of cabbage will yield 3-1/2 to 4 cups of shredded cabbage.