Kittencal's Cabbage Roll Casserole

READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    slices bacon (can use more)
  • 1
    small onion, chopped
  • 1
    small green bell pepper, seeded and finely chopped (optional)
  • 2
    teaspoons dried chili pepper flakes (optional or to taste)
  • 2
    tablespoons minced fresh garlic (or to taste)
  • 12
    cup grated parmesan cheese (can use more)
  • salt and pepper (I use seasoned salt)
  • 12
    cup uncooked converted rice (a little more rice won't hurt but you might need to cook a little longer)
  • 1
    (10 ounce) can tomato soup
  • 1 12
    cups pasta sauce (homemade or store bought)
  • 2
    (10 ounce) cans water, if needed (use can from the soup)
  • 4
    cups shredded cabbage (about 1/2 of a small cabbage)
  • 2
    cups shredded cheddar cheese (optional or to taste) or 2 cups mozzarella cheese (optional or to taste)
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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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