#204 - Quick Pigs in a Blanket

(by Shirley McNevich)

1 medium head of cabbage (chopped)
1 pound ground beef
1/2 cup chopped onion
1/2 cup raw minute rice
1/2 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup
1 1/2 cups water
1/4 cup grated sharp cheddar cheese

Grease a 9 x 13 x 2 cake pan. Chop the cabbage and spread on bottom of greased pan. Brown the ground beef and onion with salt and pepper. Stir the rice into the ground beef. Spoon the ground beef/rice mixture evenly over the top of the cabbage. In a small saucepan, heat the tomato soup and the water. Bring it to a boil. Pour the tomato soup over the top of the ground beef mixture. Sprinkle the cheese over the top of the soup. Cover the pan with foil and bake for 90 minutes at 350 degrees.

#188 - Leprechaun Casserole

(by Shirley McNevich)

1 lb. ground beef
2 baking potatoes, peeled and thinly sliced
1 can Campbell's mushroom soup
1/2 cup grated cheddar cheese
1 cup sour cream
2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped

Brown beef in skillet with onion, salt and pepper. Cook the sliced potatoes in water with 1 tsp. salt--after they start to boil cook them for 5 minutes. When beef is browned, add mushroom soup to the beef and stir well. Grease a 2 qt. casserole. Put beef/soup mixture in the casserole. Drain water from potatoes. Add potatoes to the casserole. Stir everything with a spoon. Sprinkle cheddar cheese over the top of the casserole. Bake at 350 degrees for 30 minutes. Before serving, add sour cream to the top of the casserole.