Turkey Cabbage Casserole

This is a quick and yummy casserole we have about once a month. The girls will eat the meat, but hopefully will appreciate the cabbage more someday. Ned* and I LOVE it!

This was originally Hamburger Cabbage Casserole, but I hardly ever use ground beef anymore. I always replace it in any recipe with ground turkey. So here's the turkey version...

1 lb ground turkey

1 large onion, chopped (1 cup)

1/2 cup uncooked instant rice (brown or white)

1/2 tsp. salt

1/2 tsp. pepper

1 can (10 3/4 oz.) condensed tomato soup

1/4 cup water

4 cups shredded cabbage

sour cream, if desired

chopped chives, if desired

Heat oven to 400 degrees

Cook turkey and onions in skillet until browned. Drain. Stir in rice, salt, pepper, soup and water.

Place cabbage in ungreased 2 quart casserole dish.

Spoon turkey mixture over cabbage.

Cover and bake 45 minutes or until hot/bubbly.
Top with sour cream and chives if desired.
Serves 6