Search recipe:
- Layered Overnight Casserole
-
- 1 One pound can of diced tomatoes
- 1 Tbsp. Butter
- 1 Six ounce package of wild rice
- 1 Pound Ground beef
- 1 Tsp. Salt
- 1/4 Tsp. Pepper
- 2 Cups Cabbage, shredded
- 1 Tbsp. Flour
- 1/2 Cup Sour cream
- 1 Cup Shredded cheese
- Directions
- Drain tomatoes, reserving liquid. Add enough water to tomato liquid to make 1 ½ cups. In saucepan, combine liquid, butter, rice and contents of seasoning packet. Bring to boil. Reduce heat and cover tightly. Cook over low heat about 25 minutes or until all liquid is absorbed. While rice cooks, brown beef and drain. Season beef with salt and pepper. Place cabbage in boiling water to cover. Set aside and let stand 2 minutes. Drain. Sprinkle with flour and toss. Spoon rice into 2-qt. glass baking dish. Layer cabbage, sour cream, ground beef, chopped tomatoes and cheese over rice. Cover and refrigerate overnight. Bake uncovered at 350 degrees 30 to 35 min. Makes 6 servings
- Provided by:
- Nancy Brierley
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