Cabbage Casserole 5

1 small head cabbage, quartered
2 tablespoons butter
1 pound ground beef
1 cup onions, chopped
1 cup celery, chopped
1 cup bell peppers, chopped
Salt, pepper, Tony Chachere's seasoning and garlic powder, to taste
1 cup cooked rice
1 can cream of mushroom soup
1 cup bread crumbs
1/2 cup Parmesan cheese, grated

Boil cabbage, or soften in hot water if firmer leaves preferred. Set aside. In a large pot melt butter. Crumble ground beef into melted butter. When ground beef is browned, add onions, celery and bell peppers. Cook until clear. Add seasonings. Stir in rice and soup. Add cabbage. Stir well. Cook over medium to high heat, stirring often for 10 minutes. Transfer to a large casserole dish. Cover the top with bread crumbs. Sprinkle Parmesan cheese on top. Bake 30 minutes. Casserole can be made ahead and frozen, if desired.

Serves 8.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana