Cabbage Never Roll Casserole
8-10 servings 1 hour 15 min. 25 min. prep
5 lbs lean ground chuck
2 teaspoons garlic salt
1 teaspoon ground black pepper
1 cup chopped onion
3/4 cups chopped green peppers
1-tablespoon Worcestershire sauce
2 (28 ounces) cans del Monte stewed tomatoes, with onions celery and
1 (25.75 ounces) jar Prego pasta sauce with tomato basil and garlic
1 (4 ounces) package uncle Ben boil-in-the-bag rice
10-14 medium cabbage leaves
3/4 cup KRAFT 100% Parmesan Cheese, grated
1 (8 ounces) package Kraft four cheese pizza cheese, shredded
In a large skillet on medium-high heat, brown ground beef with garlic
Drain, add Worcestershire Sauce, onion and green pepper. Cover and cook
on medium heat, stirring occasionally, until vegetables are clear (approximately
Drain and transfer meat to a large pot. Add tomatoes and pasta sauce,
simmering on medium heat for 10 minutes. Cook rice according to directions.
Stir cooked rice into the meat and sauce. Simmer 10-15 more minutes.
Immerse cabbage leaves into boiling water, 4 at a time, about 3 minutes,
or until limp. Drain. Preheat oven to 350 degrees.
In a 9x13-baking dish or pan, spread a 1/4"-1/2" layer of
meat sauce. Layer in this order: cabbage leaves, 1/4"-1/2"
meat sauce, shredded cheese, and Parmesan, (will be about 4 layers,
ending with parmesan). Bake for 40 minutes covered with foil, until
bubbly. Uncover and bake an additional 10 minutes uncovered. Serve with
salad and garlic bread.
Beef and Noodle Casserole
A quick and easy casserole - very tasty and attractive too, with all
the colorful layers!
2 cups cooked egg noodles
1-pound ground beef
1 can (15oz.) of tomato sauce
1-2 cloves garlic, minced
Salt and pepper
1 package (4 oz.) cream cheese, softened
1-cup sour cream
2 green onions, chopped
1 cup grated cheddar cheese
Preheat oven to 350 degrees F. Spread cooked noodles in the bottom of
a medium casserole dish (2 quart). In a frying pan brown ground beef
and garlic. Drain and discard fat. Add tomato sauce to the meat, heat
and simmer for 15 minutes. Season meat with salt and pepper to taste.
Pour mixture over the noodles in casserole dish. In a small bowl combine
the cream cheese with the sour cream and mix until smooth. Stir in green
onions. Spread over meat mixture. Sprinkle cheddar cheese over top of
the cream cheese. Bake, uncovered, for 35 minutes. (About 4 servings.)
2-cup Asparagus, fresh, 2" lengths
1 can Cream of mushroom soup
4 oz Mushrooms, sliced
2 cup Cheddar cheese, grated
1 cn French fried onion ring, 3oz
Butter a casserole dish. Put a layer of asparagus on bottom then add
soup. Next add mushrooms and half the cheese. Add second layer of asparagus
and end with a layer of cheese. Bake at 350 degrees for 30 minutes or
until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes
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