Layered cheesy beef casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (19 oz) tomatoes |
| 1 | tablespoon | Butter |
| ¾ | cup | Long-grain rice |
| 1 | pounds | Ground beef |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 2 | cups | Coarsely chopped cabbage |
| 1 | tablespoon | All-purpose flour |
| ½ | cup | Plain yogurt |
| 1 | cup | Shredded Cheddar cheese |
Directions
Drain tomatoes, reserving liquid. Chop tomatoes and set aside. Add enough water to tomato liquid to make 2 cups. Pour into saucepan and add butter and rice. Bring to boil; cover tightly, reduce heat and simmer until liquid is absorbed, about 20 minutes.
Meanwhile, in skillet, cook beef until browned; add salt and pepper. Remove from heat. In saucepan, cook cabbage, in enough boiling water to cover, until barely tender, about 5 minutes; drain. Sprinkle with flour and toss lightly.
In 8 cup casserole, layer ingredients as follows: rice, cabbage, yogurt, beef, chopped tomatoes and cheese. Bake uncovered, in 350øF oven for 20 to 30 minutes or until heated through and cheese is melted and bubbly. Makes 4 generous servings. Typed in MMFormat by cjhartlin.msn@...
Source: Canadian Living Cookbook Posted to MM-Recipes Digest V4 #12 by cjhartlin@... on Apr 27, 1999