Shredded Cabbage and Beef

I had some cabbage to use up, and this was pretty good. I used chicken broth instead of water, and only used about 1 1/4 cups. I also changed the name of the recipe.

Thirty minute meal

1 pound ground beef
1 onion, chopped
1 medium head cabbage, shredded
1 (10.75 ounce) can condensed tomato soup
1 3/4 cups water
salt and pepper to taste

1. In a large pot over medium high heat, combine ground beef and onion. Saute for 10 minutes, until beef is browned and onion is tender.
2. Add the cabbage, soup, water and salt and pepper to taste. Mix together well and reduce heat to low. Cover and simmer for 20 minutes, until cabbage is at desired tenderness.

Butternut Squash Bake

I found this recipe last week. It was very good. Even Aaron said he liked it - he's not a squash fan. It took some time to cut up and peel the squash, but it was really good. I didn't have Italian bread crumbs, so I added some Italian seasoning to the bread crumbs. I am not a fan of blue cheese, so I used feta, but didn't have enough, so I added some Parmesan as well I had dried thyme and not fresh. Savory, instead of sweet - yum!

Butternut Squash Bake

1 (4 pound) butternut squash - peeled, seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
3. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.