#3433 - Irish Cabbage Casserole

(by Shirley McNevich)

1 head of cabbage
1lb. ground chuck
1/2 cup chopped onions (more if you wish)
1 green bell pepper (chopped)
1 tsp. salt
1/2 tsp. pepper
3 TBSP raw rice
1 - 10.75oz. can Campbell's tomato soup
1 - 8oz. can Hunt's tomato sauce

Slice and separate/cut the cabbage into bite sized pieces and spread them in a greased 9 x 13 glass baking dish. In a skillet over medium heat add ground chuck, chopped onions, chopped green bell peppers, salt, pepper and raw rice--cook/stir until beef is browned. Spread the ground chuck mixture evenly over the cabbage pieces. In a bowl add tomato soup and tomato sauce--stir to mix. Spread the tomato sauce mixture evenly over the beef mixture. Cover the baking dish with foil and bake at 350 degrees for 90 minutes or until cabbage is tender.

#1200 - Homemade Chicken Rice Soup

(by Shirley McNevich)

3 quarts chicken broth
4 cups (or more) cubed cooked chicken
1 chopped onion
2 tsp. salt
1 tsp. pepper
1/2 cup chopped fresh parsley
1/2 cup finely chopped celery (yellow leaves included)
1 1/2 cups raw Carolina (brand) rice

In a Dutch oven high heat add chicken broth, pepper, salt, parsley, onion, celery--stir and bring to a boil. Once boiling add the raw rice--turn heat to medium and cook for 20 minutes--taste to make sure rice is done. Add chicken--stir and cook on low heat until chicken is hot.

#1069 - Beef & Zucchini Casserole

(by Shirley McNevich)

3 cups sliced zucchini (1/4" thick slices)
1 1/2 cups water + 3/4 cup water
1 1/2 tsp. salt + 1/2 tsp. salt
1 chopped onion
1/2 of a green pepper (chopped)
2 TBSP canola oil
1lb. ground chuck
2 TBSP raw rice
1 - 10.75oz. can Campbell's condensed tomato soup
1/2 tsp. pepper
1/2 tsp. paprika
1 cup shredded American cheese
3 slices bread

Break 3 slices of bread into bite sized pieces--set aside. In a saucepan add 1 1/2 cups water, zucchini, and 1 1/2 tsp. salt--bring to a boil, then cook until zucchini starts to change color--remove from heat and drain. In a skillet add 1/2 tsp. salt, pepper, paprika, canola oil, green pepper, chopped onion, and ground chuck--cook over medium heat until browned. In a bowl add tomato soup and 3/4 cup water--stir. In a greased 2 qt. casserole layer zucchini, then ground chuck mixture, then raw rice, then tomato soup--keep layering until all ingredients are used up and tomato soup is on the top layer. Bake at 325 degrees for 45 minutes. Remove from oven, sprinkle shredded cheese on top and place bread pieces on top of cheese. Return to oven and bake until cheese melts and bread crumbs are browned.