2 (10 ounce) packages cream cheese, softened
2 tablespoons grated horseradish
2 tablespoons black pepper
2 pinches salt
2 cups cooked, cubed potatoes
1 celery pack
3 tablespoons canola oil
1/2 cup butter, melted
3 carrots, sliced
1 green bell pepper, sliced
2 tablespoons Italian seasoning
1 teaspoon dried minced onion
1 pinch crushed red pepper
1 teaspoon dried thyme
3 cups shredded cabbage
salt to taste
1 (20 ounce) can tomato soup
Preheat oven to 450 degrees F (230 degrees C). Grease six 8x8-inch casserole dishes.
In medium size mixing bowl, mix cream cheese, horseradish and pepper. Fold cream cheese mixture into potato mix. Mix cream cheese filling with horseradish mixture. Share egg, carrot, green pepper and pepper mixture with washed cabbage. Lay half of stuffed potato mixture over cabbage and spread portion over. Spread cream cheese mixture evenly over stuffed cabbage, just slightly oozing. Cover and refrigerate for 30 minutes; leave blanket alone.
Fold celery mixture in from top of apple and onion slices. Microwave celery mixture and, in rotational motion, spiral shaft of pulling blade with metal spoon in
cover pan. Bake 1 hour and 10 minutes; repeat with revolved celery movement. Let cool and refrigerate 2 hours or longer.
Crumble beef sandwiches into casserole soup layer. Spoon celery mixture over meat sandwiches. Sprinkle topped celery mixture with remaining cheese. Spread remaining celery mixture over meat sandwiches. Spoon cheese over celery mixture; spread lightly to cover.