Cajun Cabbage Casserole = Comfort Food at its finest

It's just downright cold in southwest Mississippi today.  Too cold for my bones.  We've spent the day huddled by the fireplace -- reading together.  We finished up Across Five Aprils and started Sergeant York and the Great War.  It was a good way to ease back into the routine of school and extra-curricular activities AND we've been able to stay warm together.

Supper tonight was a delicious way to warm the body and soul.  The food was good and the conversation was nice.  I really like Cajun Cabbage Casserole -- it's been one of my all-time favorites ever since I first tasted it way down in Houma, Louisiana.   I was still in high school (talk about a LONG time ago) and it was my first trip to that neck of the woods.  I'll never forget the day that we arrived to visit my friend Donna and this yummy dish was baking in the oven.  I didn't think I liked cabbage.  But, oh, my . . . talk about scrumptious smells.  Cajun Cabbage Casserole combines some of the greatest flavors ever and just begs to be eaten.  There's good ole Southern comfort in each and every creamy bite.  I hope you enjoy this simple recipe as much as my family does.  Even the pickiest eater here (my 19-year-old) gives this meal a 5-star review.

Cajun Cabbage Casserole

1 pound ground beef
1 roll Jimmy Dean sausage
1 head cabbage, chopped
1 cup rice
1/2 cup milk
1 can Rotel tomatoes
8 ounces of Velveeta cheese, diced

Brown ground beef and sausage together.  Add chopped cabbage (a little at a time) and cook down over low heat.  Stir in diced Velveeta until melted.  Mix remaining ingredients together and add to sausage/cabbage/cheese mixture.  Place in lightly greased 9 x 13 casserole dish.  Cover with aluminum foil and bake at 350 degrees for one hour.

This is a super-moist, super-easy recipe.  Serve it up with hot cornbread and sweet tea and you've got a winner.  Let me know how you like it.

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