Somebody has to work late, the kids have their usual after school activities, and there isn’t always enough time to put a nutritious, complete meal on the table. But if you prepare this dish the night before, all you need is 35 minutes and a delicious, inexpensive meal is on the table.
You will need —
1 - 16 ounce can of tomatoes, any style                2 medium green cabbages, shredded
1 tablespoon butter                                                1 tablespoon flour
1 package of long grain and wild rice                    1/2 cup sour cream
1 pound of ground beef                                          1 cup shredded cheddar cheese
1 teaspoon salt, 1/2 teaspoon pepper
Drain and chop tomatoes, reserving the liquid. Add enough water to the liquid to make 2Â 1/2 cups. Add butter, rice and contents of rice seasoning envelope to tomato liquid in a large saucepan. Bring to a boil, reduce heat, cover tightly and cook over low heat until all liquid is absorbed, about 25 minutes.
As rice cooks, brown the ground beef and season with salt and pepper.
Put cabbage in boiling water and cook for 2 minutes. Drain cabbage and sprinkle with flour.
Spoon rice into a 2-quart glass baking dish. Layer cabbage, sour cream and ground beef over the rice and pour the tomatoes over all.
Top the casserole with cheese.
Cover well and chill overnight.
The next night, simply uncover and bake at 350 degrees for 30 - 35 minutes until contents hot.
Add a simple salad and a loaf of French bread and you have a very nutritious meal for pennies per head!
