Cabbage Crescent Casserole
2 cans crescent rolls
1/2 lb. ground beef
1/2 onion, chopped
1 small head cabbage
1 can cream of mushroom soup
1 package mozzarella cheese
salt and pepper to taste
Brown beef and onion, adding salt and pepper to taste. Drain fat and set aside. Shred cabbage and saute until done. Add soup and beef and onion back to mixture.
Flatten 1 can of rolls in 9×13″ pan that has been lightly sprayed, making sure the seams are together. Spread on the meat-cabbage mixture on top and sprinkle cheese on top. Top with other can of rolls.
Bake at 375°F for 20 minutes or until rolls are browned on top.
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