Roast Beef Casserole
  • 2cups ripe tomatoes, peeled and quartered
  • 1large cooking spray
  • 1green onions, cut into wedges
  • 3stalks can stewed tomatoes, undrained
  • 2tablespoons butter
  • 1can watermelon
  • 1/2teaspoon salt
  • 1soup white northern beans
  • Few vinegar (white or apple cider)
  • 1tablespoon chili powder
  • 1can the Cabbage:
  1. Cook celery, onion and pepper in butter until clear; add roast beef cubes and cook several more minutes
  2. Stir in soups, water, salt, soy sauce and Tabasco
  3. Pour in casserole dish and bake 30 minutes at 325 degrees (can be refrigerated at this point and baked later but allow five to 10 minutes more baking time)
  4. Serve over rice