Yields: 10 Servings
This casserole is marvelous! I usually double the recipe and make 2 so that I can freeze one for the next week's menu.
- Precook the rice and the roast. I prefer slow-cooking the roast in broth in a crock pot. Cool and shred the meat.
- Saute the cabbage and onion in butter until semi-tender.
- Mix all ingredients together and pour into a 9x13 inch cake pan. Bake at 375 degrees for 45 minutes or until bubbling and slightly brown on top.
- Serve with salad or a side of green beans.