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Country Kitchen
October 1, 2007 Previous Recipe | Next Recipe
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CABBAGE CASSEROLE
CHICKEN POT PIE
CHICKEN ENCHILADAS
CUCUMBER SALAD
Chocolate Upside-Down Cake
SALMON BALLS
PINEAPPLE AU GRATIN
MEXICAN CORNBREAD
FRUITY CREAM CHEESE PIE
CHICKEN SALAD
EASY BANANA NUT BREAD
CABBAGE CASSEROLE

1 pound ground chuck
1 small onion, chopped
1 medium to large head of cabbage, chopped
2 (10-ounce) cans cream of mushroom soup
1 (10-ounce) can diced tomatoes and green chilies, drained

In a skillet, cook beef and onion until brown; drain. In a large, ungreased casserole dish place a layer of beef and onions. Top with a layer of cabbage. Repeat until all meat and cabbage is used, ending with cabbage.
Pour both cans of soup over casserole. Top with tomatoes and chilies. Cover with foil and bake at 350 to 400 degrees for two hours.






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