ALL IN ONE CASSEROLE
1 lb ground beef
1 onion, sliced
1 cup diced celery
1 (20 oz) can tomatoes
4 cups shredded cabbage
1 cup bread crumbs
Preheat oven to 350 degrees F.
Brown meat in a big skillet. Remove from heat and drain the fat, if any.
Add the onion, celery and tomatoes. Stir until well mixed.
Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cabbage and finishing with the cabbage on top. Sprinkle with bread crumbs.
Bake, uncovered, for 1 hour at 350 degrees F.
Serve with fried potatoes or fresh bread and a light dessert.
Servings: 6
Source: Women's Circle Magazine
1 lb ground beef
1 onion, sliced
1 cup diced celery
1 (20 oz) can tomatoes
4 cups shredded cabbage
1 cup bread crumbs
Preheat oven to 350 degrees F.
Brown meat in a big skillet. Remove from heat and drain the fat, if any.
Add the onion, celery and tomatoes. Stir until well mixed.
Place a layer of shredded cabbage in the bottom of a greased 2 quart casserole dish. Spoon over a layer of the beef mixture, alternating with the cabbage and finishing with the cabbage on top. Sprinkle with bread crumbs.
Bake, uncovered, for 1 hour at 350 degrees F.
Serve with fried potatoes or fresh bread and a light dessert.
Servings: 6
Source: Women's Circle Magazine
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Casseroles
Main Dishes - Casseroles
- Layered Corn Casserole (using Gouda cheese)
- Gourmet Casserole (ground been, tomato sauce, mushrooms, peppers, noodles)
- Frank-Bean Casserole (using spaghetti sauce and cheese, 1970's)
- Zucchini Lasagna (no noodles, no meat)
- Potluck Ham Casserole
- Cheddar Seafood Casserole
- Bacon and Tomato Chicken Casserole
- Mother's Fresh Broccoli and Ham Casserole
- Tuna Casserole (Kim, WA) (repost)
- Beef-Eggplant Parmesan (make ahead)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!