[frozen-assets] Cabbage Rice Casserole

 

The amounts in this recipe are approximate, for the most part.  The RATIO of liquid to rice should not change, although the amounts can.
 
Cabbage Rice Casserole
Makes 12 (approx. 2 C.) servings
 
1 C. rice
1 (10 3/4 oz.) can tomato soup
1 soup can water
2 C. tomato juice
1# hamburger
1/4 C. minced onion OR 1 T. + 1 t. dried onion reconstituted in equal amount of water
1 C. Cheddar cheese, shredded
1/2 medium head cabbage, shredded
1 (14.5 oz.) can stewed tomatoes OR diced tomatoes
1 C. Cheddar cheese, shredded
 
Place rice in bottom of 3-qt. casserole.  Mix tomato soup, water, and tomato juice and pour over rice.
 
Brown hamburger with onion; drain.  Spoon over tomato-rice mixture.
 
On top of hamburger layer 1 C. Cheddar cheese, cabbage, and stewed tomatoes.  Top with remaining 1 C. Cheddar cheese.
 
Bake in 350 degree oven for 1 1/2 hours or until rice is cooked.
 
To freeze:  Divide into 2-cup portions and place each portion in a container such as a 3-C. Glad container.  Freeze.  When solid, pop out of container, place in sandwich size Baggie, and place all portions in a large freezer Ziploc.  Label and return to freezer.
 
To serve:  Place in  microwave-safe container and microwave until heated through.
 
My notes: Over the years I've changed this in a number of ways.  Now I generally use at least 3 cans of diced tomatoes.  I drain 2 of them and add tomato juice to equal 2 cups.  I don't add additional salt because of the salt in the soup, canned tomatoes, and cheese.  You may find you do want to add salt.  We like cheese so I sometimes splurge and use more.  I've sometimes experimented with different seasonings, such as Italian, but we prefer it without.  This will totally fill the baking dish so you may want to place a baking sheet under it in the oven.  I sometimes increase the amount of cabbage and divide it into 2 9"X13" pans to bake.

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