Red Headed Step Cabbage Meets Slausage, Apples and Potatoes, Oh My!

We tend to overcook sometimes, so we make good use of the freezer. For this exciting edition of Beans, Figs and Katz, we married two of our favorite, but large dishes together to create a delicious casserole.

Preheat oven to 375. Defrost frozen items.

In a large 2 quart casserole dish, we combined:

1 container (approximately 2 cups) of the Slausage, Apples and Potatoes, Oh my!, 2 containers (approximately 3.5 cups) Red Headed Step Cabbage, and some leftover rice (about 1.75 cups.)

Bake for 40 minutes, or until heated through.