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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.
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