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Tomato Cabbage Casserole

Tomato Cabbage Casserole 1 lb. ground beef
1 medium sized onion, chopped
1/2 c. instant rice
1 tsp. salt
1/2 c. water
1 medium size head of cabbage, chopped
1 (10 3/4 oz.) can tomato soup

Preheat oven to 350 degrees. Saute beef and onion in a large skillet. Drain the grease. Remove skillet from heat; stir in the rice, salt and water. In an ungreased 13” x 9” baking dish, place half of the cabbage into the bottom of the dish. Cover cabbage with meat mixture. Top the meat mixture with the other half of cabbage. Spoon the tomato soup on top of the cabbage. Cover and bake in oven for 1 1/2 hours. Makes 6 servings.

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