So Many Casseroles {A Gooseberry Patch Review & Giveaway}

Yes! I am back with another great cookbook from my friends at Gooseberry Patch. I tell you what, these folks just keep getting better and better with their recipe collections! Each time I get one of their books, I am amazed at how many delicious dishes they can fit between the two covers. 

This one holds a special place in my heart because it is filled with one of my favorite things...casseroles. You have heard your Everyday Mom (Yes, that's me) say it time and time again.."Casseroles are a busy mom, or dad's best friend." A yummy, simple meal that can be on the table when your family is hungry, and you don't have to be in the kitchen for hours preparing it! 

When I started the elimination process of picking one recipe to share with ya'll, it wasn't easy! There are terrific ideas for everything from breakfast and brunch, all the way through dessert. But the minute I saw the word cabbage, I stopped in my tracks.  We are cabbage fiends. Seriously, we can't get enough of the stuff. It's really becoming an addiction of sorts. And even though I have a recipe for a Cabbage Roll Casserole, I knew by reading the ingredients, this one would taste very different, but yet still familiar. 

Now, I will warn you, this one slow cooks in the oven, so make sure you've got a little extra time on your hands. Maybe for a Sunday supper. Or make it ahead and reheat! I'm sure it would taste great like that too. But it's all worth it, because it is so incredibly tasty, and hearty too! We gobbled the entire dish down, and everyone went back for seconds.

If you are a casserole lover like me, this cookbook has to be added to your collection. And you're in luck, because I've got an extra copy to give away! Just scroll to the bottom to see how!

Unstuffed Cabbage

1 1/2 lbs. ground beef

3 TBS long grain rice, uncooked

2 eggs

2 tsp. minced white onion

1 (28 oz.) can diced tomatoes

1 (6 oz.) can tomato paste
1/2 c. packed brown sugar
1/2 c. white vinegar
2 tsp. dried onion
1 medium head cabbage, chopped
Salt and Pepper to taste
Dried Parsley, for garnish*
In a large bowl mix together beef, rice, fresh onion, eggs, salt and pepper. Form into (12) 1-inch balls. Set aside. In another bowl, combine tomatoes, tomato paste, brown sugar, vinegar and dried onion. Mix well. Grease a 9x13 baking dish and place half of the cabbage in the bottom. Top with half of the tomato mixture. Add meatballs. Pour remaining sauce over top. Sprinkle with remaining cabbage. Cover with foil. Bake at 325 for 1 hour. Reduce heat to 250 and bake an additional 3 hours. Garnish with parsley before serving.

Shared at Weekend Potluck

***Giveaway***

To Enter: Leave me a comment sharing your favorite casserole. Be sure to include your email address so I can find the winner!

 Open to US Residents 18 and older

Contest Ends: March 21, 2016 

Disclaimer: I received two cookbooks in exchange for this review. All thoughts and opinions are my own.