This is for Scooch in Florida. (June 29 newsletter).
She asked for dinners that
can be easily frozen to
feed fourteen people. Here's a favorite of mine, and
it
freezes well. It's an easy version of Stuffed Cabbage.
We had it over the
weekend, and it's a favorite of ours.
You probably should double it to feed 14
people, then
there should be enough for seconds for the heartier
appetites.
(Un)stuffed Cabbage Casserole
1 and 1/2 to 2 Pounds lean ground beef (I use Ground Round)
1 Cup cooked rice
1/2 to 1 tsp garlic
1 large onion chopped
1 cup sour cream
10 cups chopped cabbage (this amounts to a medium head)
2 to 3 cans tomato soup
salt and pepper to your taste
2 Cups shredded Colby or cheddar cheese for topping.
In a greased 9X13 pan, spread out 5 cups of the
chopped cabbage.
Mix together the (raw) meat,
cooked rice, sour cream, garlic, onion, sour cream
and salt and pepper. Spread the meat mixture over
the layer of cabbage. Spread
another 5 cups of
chopped cabbage on top of the meat mixture.
Pour and spread 1
or 2 cans tomato soup evenly
on top. (I use 2 cans).
Cover with foil and bake in a 350 preheated
oven for 1 and 1/2 to 2 hours. Add
the shredded
cheese to the top and return to oven for another
15 minutes,
uncovered.
If you make 2 of these it should be plenty
for 14 and then seconds for some. I
get 12
nice helpings from one recipe. Serve a nice
tossed salad (or not) and
some nice crusty
buttered bread.
Hope this helps you out, so you aren't tied to
the stove your whole trip. Have a
great time
in the mountains.
Cheryl in North Olmsted, Ohio
http://www.nancyskitchen.com
