1 pound hamburger
1 large onion, chopped
1 medium head cabbage, diced
1 medium head broccoli
1 (10.75 ounce) can condensed tomato soup
1 (12 ounce) can beef broth
1 (15 ounce) can Italian-style diced tomatoes with juice
1 (10 ounce) can sliced mushrooms
1 (6 ounce) can mushrooms, drained
1 (6 ounce) can Italian-style beans
1 (6 ounce) can green beans, drained
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large skillet over medium heat, cook the hamburger, onion and cabbage until evenly browned. Remove the vegetables and set aside.
In a medium saucepan over medium heat, bring tomato soup, beef broth, tomato tomato, mushrooms, diced tomatoes with juice and mushrooms, drained. Bring to a slow boil, then reduce heat to medium and add beans. Cook for about one minute or until beans are tender.
Pour the tomato mixture over the cooked vegetables. Top with green beans, and then top with sausage.
I m immediately going back to make this again. I fired up the blender on low and was pleased with the smooth texture. As is often the case with prescriptive recipes, I found that I rather baked the rolls in foil-lined plastic bags and microwaved them to save time and dishes. If I made this again, I would increase the sugar to 1/2 cup and the egg to 1½ yolks. I found that I could easily up the sugar by adding whole eggs and passing the rest through in the mixing bowl. However, I chose not to microwave the sandwich because I did not have them both ways. I would have added half a can of tomato sauce, but I chose to leave it at 2 yolks. We will take this as a family favorite!