2 potatoes, cubed
1/2 cup butter, softened
1 (16 ounce) package red potato, peeled and chopped
1 medium head cabbage, shredded
1 onion, peeled and diced
1 medium carrot, shredded
1 medium head broccoli, shredded
3 large stewing tomatoes, diced
1 onion, chopped
1 (1 ounce) package instant chicken noodle soup mix
1 medium onion, chopped
1/3 cup packed light brown sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 cup chopped fresh parsley
1/3 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch dish.
In a large pot, combine potatoes, butter, cabbage, onion, carrot, broccoli, tomato, onion and instant chicken noodle soup mix. Cook over medium heat, stirring constantly, until potatoes are tender. Remove from heat and stir in brown sugar, water, salt, oregano, parsley, and raisins.
Place casserole into a medium saucepan. Cover and simmer for 30 minutes. Serve at room temperature or refrigerate overnight. I use a 1 1/2 cup of chicken broth to keep the casserole from sticking to the bottom of the pan.