Dump-and-Bake Stuffed Cabbage Rolls Casserole

Name: Dump-and-Bake Stuffed Cabbage Rolls Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: ½ head of cabbage; 2 cups uncooked long grain white rice; 1 cup frozen diced onion; 1 lb. extra lean ground turkey breast; 1 teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; 4 ¼ cups condensed tomato soup; 2 cups beef broth; 1 cup shredded Mozzarella cheese; 6 slices cooked bacon

User Reviews

4.4

42 reviews

Good

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 servings
Calories
414 kcal
Course
Dinner
Cuisine
Polish

Dump-and-Bake Stuffed Cabbage Rolls Casserole

Liam Alexander

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This stuffed cabbage rolls casserole is low on prep but big on flavor, so delicious and something the whole family will love!

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Ingredients

Servings

½ head of cabbage roughly shredded or chopped (about 8 cups)
2 cups uncooked long grain white rice
1 cup frozen diced onion or about 1 small onion, finely chopped
1 lb. extra lean ground turkey breast ground chicken breast, or extra lean ground beef*
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
4 ¼ cups condensed tomato soup NOT diluted (I used 1 family-size 23.2 ounce can of Campbell’s condensed tomato soup + 1 regular 10.75 ounce can of Campbell’s condensed tomato soup)
2 cups beef broth
1 cup shredded Mozzarella cheese
6 slices cooked bacon chopped

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Instructions

Preheat oven to 375F (190C). Spray a large 9 x 13-inch baking dish with cooking spray.
Place half of the shredded cabbage in the bottom of the prepared baking dish.
Top with half of the uncooked rice, half of the onions, and half of the uncooked meat. You’ll want to break the meat up into small pieces with your fingers as you add it to the dish to make sure that it cooks in an even layer.
Season with half of the salt, half of the pepper, and half of the garlic powder. Repeat layers once more, starting with the shredded cabbage.
Sprinkle top of the casserole with remaining salt, pepper, and garlic powder.
In a separate bowl, whisk together condensed tomato soup and beef broth. Pour soup mixture over the top of the casserole.
Cover tightly with foil and bake for 45 minutes. Remove foil, stir everything, and cover with foil again. Return dish (covered) to the oven for an additional 15 minutes, or until rice and vegetables are fully cooked and tender.
Remove foil. Sprinkle top of casserole with shredded cheese and chopped cooked bacon. Place in the oven uncovered for about 5 more minutes, or just until the cheese melts.

Notes

Cooking Just for Two? You can prepare this casserole in a smaller 8-inch square dish and cut all of the ingredients in half. The baking instructions remain the same.

Nutrition Information

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Serving 1/8th of the recipe Calories 414kcal (21%) Carbohydrates 66.5g (22%) Protein 25g (50%) Fat 4.6g (7%) Saturated Fat 2.2g (11%) Cholesterol 39.5mg (13%) Sodium 1091mg (45%) Fiber 3g (12%) Sugar 16g (32%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 414 kcal

% Daily Value*

Serving	1/8th of the recipe
Calories	414kcal	21%
Carbohydrates	66.5g	22%
Protein	25g	50%
Fat	4.6g	7%
Saturated Fat	2.2g	11%
Cholesterol	39.5mg	13%
Sodium	1091mg	45%
Fiber	3g	12%
Sugar	16g	32%