Quick Casserole - cooking recipe

Ingredients

1 small head shredded (fine) cabbage
1 1/2 lb. ground chuck
1 medium onion, chopped
1 c. cooked rice, drained
1 can tomato soup
3 Tbsp. butter or oleo
salt and pepper to taste

Preparation

Melt butter in skillet.
Brown chuck and onion.
Pour off excess fat, set aside.
In small bowl, mix tomato soup with 1 can water.
In large casserole dish, cover bottom with 1/2 of the cabbage, then the cooked rice, then ground meat.
Add 1/2 of the tomato mixture and remaining cabbage.
Finish with the remaining tomato mixture, cover with aluminum foil.
Bake in moderate oven until cabbage is tender, about 45 minutes.
Tastes like cabbage rolls without the work.