Recipe: Overnight Six-Layer Casserole (using ground beef, 1970's)

OVERNIGHT SIX-LAYER CASSEROLE

1 (1 pound) can tomatoes
Water (as needed)
1 tablespoon butter
1 (6 ounce) package long grain and wild rice
1 pound ground beef
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups shredded cabbage
1 tablespoon flour
1/2 cup sour cream
1 cup shredded American cheese

Drain and chop tomatoes, reserving liquid. Add enough water to tomato liquid to make 2 1/2 cups. Add butter, (uncooked) rice and contents of seasoning packet to tomato liquid in saucepan. Bring to a boil; reduce heat. Cover tightly and cook over low heat until all liquid is absorbed, or about 25 minutes.

While rice is cooking, brown ground beef; drain. Season beef with salt and pepper.

Place cabbage in boiling water, let stand 2 minutes. Drain cabbage; sprinkle and toss with flour.

Spoon rice into 2-quart glass baking dish. Layer cabbage, sour cream, ground beef, the reserved chopped tomatoes and cheese over rice. Cover and refrigerate overnight.*

Bake uncovered in a preheated 350 degrees F oven until hot 30 or 35 minutes.

*If cooked immediately, bake at 350 degrees F 15 or 20 minutes.

Makes 6 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Vintage recipe clipping from a gas company flyer, 1970's ?