Cabbage Roll Casserole:
INGREDIENTS:
* 2 pounds ground beef
* 1 cup chopped onion
* 1 (29 ounce) can tomato sauce
* 3 1/2 pounds chopped cabbage
* 1 cup uncooked white rice
* 1 teaspoon salt
* 2 (14 ounce) cans beef broth

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
2. Bring the stock to a boil, and turn down to a simmer.
3. Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.
4. Adjust the salt and pepper to taste. Fold in the sour cream and chives.

brown hamberger and onion then place in large baking dish.
cover with frozen tater tots
mix any 2 cream soups with milk and spread over tater tots
Cover with grated cheese
bake 350 oven 45 min or until golden brown and bubbly

5 or 6 Chicken breasts 2 cups of fresh mushrooms ½ cup Italian salad dressing 1 large onion chopped medium 1/2 lb. shredded mozzarella cheese

Soak mushroom in salad dressing for an hour or longer. Brown chicken breast and place in casserole dish. In heavy frying pan sauté onion in butter. Drain mushrooms and add to onions. Mix with cheese. Pour on chicken and bake for 45 minutes at 350 degrees.