Golompke

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 (16 ounce) bag coleslaw mix
• 3/4 cup uncooked white rice
• 2 (10.75 ounce) cans condensed tomato soup
• 1 (10.75 ounce) can water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Heat a large skillet over medium heat, add the ground beef and chopped onion, and cook, breaking up the meat, about 10 minutes until no pink remains and the beef reaches 160°F (71°C). Drain off the fat.

2. Spread the coleslaw mix evenly in a 9x13-inch (23x33 cm) baking dish.

3. Scatter the uncooked white rice over the coleslaw mix, then spread the beef and onion mixture over the top.

4. In a bowl, stir the two cans of condensed tomato soup until smooth. Fill the empty soup can with water and stir that into the soup.

5. Pour the soup mixture evenly over the beef in the baking dish, pressing gently so the rice is covered.

6. Cover the dish tightly with foil and bake for about 60 minutes, until the rice is tender and the cabbage is soft.

7. Let the casserole rest, uncovered, for 5 minutes before serving.