Stuffed Cabbage Casserole

Serves 6 to 8

10 c. cabbage, chopped and divided

2 lbs. ground beef

1/2 c. instant rice, uncooked

1 t. salt

1 t. garlic powder

3/4 c. sour cream

1 onion, chopped

2 10-3/4 oz. cans tomato soup

1/2 c. catsup

1 c. shredded Colby cheese

Place half the cabbage in a greased 13"x9" baking pan; set aside. Combine ground beef, rice, salt, garlic powder, sour cream and onion; spread over cabbage. Layer remaining cabbage over meat mixture; top with tomato soup, then catsup. Sprinkle with cheese. Bake, covered, at 350 degrees for 2 hours, until hot and bubbly.

Line the casserole dish with aluminum foil whenever you plan to freeze a casserole…clean-up will be a snap!