1 (16 ounce) can tomato soup
1 (6 ounce) can tomato paste
1 (16 ounce) container sour cream
1 (8 ounce) can whole kernel corn, drained
1 (1 ounce) packet dry onion soup mix
2 cups shredded cabbage
1 cup chopped celery
2 slivered almonds
1 cup chopped green bell pepper
1 cup chopped green onion
1 cup chopped green chile pepper
1 pound ground beef
1 pound ground pork
2 teaspoons salt
1 (1 ounce) cube pepper
Preheat oven to 350 degrees F (175 degrees C).
Combine tomato soup and tomato paste in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 3 minutes. Stir in sour cream. Serve hot.
In a medium bowl, combine tomato soup, tomato paste, cabbage, corn, onion soup mix, celery, bell pepper, green pepper and salt. Mix thoroughly. Pour mixture into a 9x13 inch baking dish.
Bake uncovered in preheated oven for 40 to 50 minutes, or until bubbly and crusty. Cool for 10 minutes, brush with sauce and refrigerate until serving.