Cabbage Roll Casserole

 I kinda hinted before that I am done with summer.... so here we go, we are moving on to tasty fall dinners.

This recipe will serve 6.

What you'll need:

1lb ground beef

2c chopped, yellow onion

2T butter

1 bag (10pz) coleslaw mix

4 cloves garlic, chopped

1tsp salt

1tsp pepper

1 15oz can tomato sauce

2c cooked, white rice

2 eggs

1/2c heavy whipping cream

1/4c chopped fresh parsley

*sour cream, if desired

Create:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat a 12-inch nonstick skillet over medium-high heat.

Add beef and onions; cook 8 to 10 minutes, stirring to

break up chunks, until beef is brown. Remove from skillet;

drain and set aside. Wipe out the skillet.

In the same skillet, melt butter over medium-high heat.

Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes,

stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In a small bowl,

beat eggs and whipping cream; stir into mixture in skillet.

Spoon mixture into baking dish. Cover with foil. Bake 22 to 24

minutes or until heated to 165°F in the center of the casserole.

Top with parsley; serve with sour cream.