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Chop cabbage in small pieces and lay in casserole dish. Saute onions in butter; brown meat in same skillet, drain.
Stir raw rice and seasonings into meat and spoon meat mixture over cabbage. Heat soup and tomato sauce to boiling and pour over casserole. Cover and bake at 325 degrees for 1 hour.
Easy chicken pie
3 cups diced cooked chicken
1 package (10 ounces) frozen mixed vegetables
1 can (10 3/4 ounces) cream of celery soup, undiluted
1 cup chicken broth
1/4 teaspoon pepper
1 cup self-rising flour
1 cup milk
1/2 cup (1 stick) butter or margarine, melted
Preheat oven to 400 degrees F. Grease a shallow 2-quart baking dish. Place chicken and vegetables in baking dish. Stir together soup, chicken broth and pepper; pour over chicken mixture. Combine flour, milk and butter; stir until smooth. Pour over mixture in baking dish. Bake 40-45 minutes or until lightly browned. Let cool 10 minutes. 4-6 servings.
Note: If using all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to the flour.
Broccoli-ham au gratin
1 medium onion, chopped
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