Dump-and-Bake Stuffed Cabbage Rolls Casserole

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 1 hour 10 minutes

재료

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

2 cups beef broth

1 cup shredded mozzarella cheese

6 slices cooked bacon (chopped)

방향

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.

영양 정보

• 1회 제공량: 1 /8th of the recipe
• 칼로리: 414 kcal
• 지방 전체: 4.6 g
• 포화 지방: 2.2 g
• 콜레스테롤: 39.5 mg
• 나트륨: 1091 mg
• 탄수화물 전체: 66.5 g
• 식이섬유: 3 g
• 총 당류: 16 g
• 단백질: 25 g