Kittencal's Cabbage Roll Casserole
photo by Donna Luckadoo
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 8 slice bacon (can use more)
- 453.59 g ground beef
- 1 small onion, chopped
- 1 small green bell pepper, seeded and finely chopped (optional)
- 9.85 ml dried chili pepper flakes (optional or to taste)
- 29.58 ml minced fresh garlic (or to taste)
- 118.29 ml grated parmesan cheese (can use more)
- salt and pepper (I use seasoned salt)
- 118.29 ml uncooked converted rice (a little more rice won't hurt but you might need to cook a little longer)
- 283.49 g can tomato soup
- 354.88 ml pasta sauce (homemade or store bought)
- 2 (566.99 g) can water, if needed (use can from the soup)
- 946.36 ml shredded cabbage (about 1/2 of a small cabbage)
- 473.18 ml shredded cheddar cheese (optional or to taste) or 473.18 ml mozzarella cheese (optional or to taste)
directions
- Set oven to 350 degrees.
- Grease a large baking dish.
- In a frypan brown bacon until crisp; drain fat.
- To the same skillet in the ground beef with onion, garlic, green pepper and dried chili flakes (if using) cook until meat is browned.
- Add in Parmesan cheese, salt and pepper.
- Add uncooked rice to hamburger mixture; mix well.
- Mix soup, pasta sauce and water until combined; cook stirring until bubbly.
- Spread the shredded cabbage in the baking dish.
- Spread the hot ground beef mixture over the cabbage (DO NOT STIR).
- Bake covered for 45 minutes.
- Uncover and cook until the cabbage is soft and the rice is cooked (about 20-25 minutes).
- Sprinkle the shredded cheese on top of casserole the last 5 mins of baking (if using).
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