Ingredients
5 cups shredded cabbage6 medium potatoes, sliced4 medium carrots, sliced1 small onion, chopped1 teaspoon salt1/2 teaspoon pepper1 pound lean ground beef1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted
Preparation
In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top.
Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
