1 lb of ground beef, browned & drained
2 cups of cooked rice
1 small can of cream of mushroom soup
2 (15 oz) cans of Margaret Holmes Seasoned Cabbage
¼ cup bread crumbs
2 tablespoons of butter
Salt & pepper to taste
Preheat oven to 375 degrees. Combine cooked ground beef, rice, and cream of mushroom soup and put into casserole dish. Open cans of cabbage, drain. Cut butter into bread crumbs until crumbly. Taste cabbage and add salt &pepper as needed. Put cabbage on top of beef rice-soup mixture. Sprinkle butter and bread crumbs over the top of cabbage. Bake uncovered for 20-25 minutes or until soup mixture bubbles & top is golden brown. Enjoy!