Cabbage And Rice Casserole
|Shredded cabbage||3 Cup (48 tbs)|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Bacon slices||4 , fried crumbled|
|Canned tomato sauce||8 Ounce|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs), buttered|
Cook cabbage, loosely covered, in a large amount of boiling salted water 3 minutes; drain.
Toss together cabbage, rice, and remaining ingredients except crumbs.
Turn mixture into a lightly greased 1 quart casserole.
Top evenly with buttered crumbs.
Heat in a 350°F oven 25 minutes, or until crumbs are lightly browned