Mix veggies. Add water. Cook about 10 minutes until tender but still crisp. Serves 6-8
By Robin from Washington, IA
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Shred cabbage and set aside. Brown beef, onion, red pepper in large skillet. Drain and season to taste with salt and pepper. In a greased 8x12 inch casserole, layer 1/2 of cabbage and then 1/2 of meat mixture. Repeat layers and top with soup. Cover and bake in a 350 degree F oven for 45 minutes. Uncover and bake another 20 minutes. Serves 6. Tomato soup could be used instead of cheese soup.
By Sandy from Graettinger, IA