Ingredients
1
lb lean ground beef (at least 80%)
2
cups chopped yellow onions
2
tablespoons butter
1
bag (10 oz) angel hair coleslaw mix
4
cloves garlic, finely chopped
1
teaspoon salt
1
teaspoon black pepper
1
can (15 oz) Muir Glen™ organic tomato sauce
2
cups cooked white rice
2
eggs
1/2
cup heavy whipping cream
1/4
cup chopped fresh parsley leaves
Sour cream, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Heat 12-inch nonstick skillet over medium-high heat. Add beef and onions; cook 8 to 10 minutes, stirring to break up chunks, until beef is brown. Remove from skillet; drain and set aside. Wipe out skillet.
In same skillet, melt butter over medium-high heat. Stir in coleslaw mix, garlic, salt and pepper. Cook 1 to 2 minutes, stirring frequently, until wilted. Stir in tomato sauce; heat to simmering. Remove from heat. Stir in beef mixture and rice. In small bowl, beat eggs and whipping cream; stir into mixture in skillet.
Spoon mixture into baking dish. Cover with foil. Bake 22 to 24 minutes or until heated to 165°F in center of casserole. Top with parsley; serve with sour cream.
