Cheesy Beef and Cabbage Casserole
A hearty and delicious casserole made with ground beef, cabbage, and cheese.
Ingredients
Main Ingredients
- 1.5 pounds lean ground beef
- 1 tablespoon olive oil
- 0.5 cup minced onion
- 2 cloves minced garlic
- 2 teaspoons dried Italian seasoning
- 0.5 teaspoon dill
- 1 teaspoon salt
- 0.25 teaspoon pepper
- 24 ounces marinara sauce
- 14 ounces diced tomatoes with juice
- 2 cups cooked rice
- 2 tablespoons butter
- 6 cups roughly chopped cabbage
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat your oven to 350°F. Lightly spray a 9x13-inch casserole dish with nonstick cooking spray.
- In a large skillet over medium heat, cook 1 ½ pounds of lean ground beef and ½ cup minced onion in 1 tablespoon of olive oil until the meat is no longer pink and the onion is softened, about 5-7 minutes.
- Add 2 cloves of minced garlic, 2 teaspoons of dried Italian seasoning, ½ teaspoon of dill, 1 teaspoon of salt, and ¼ teaspoon of pepper. Stir and cook for 30 seconds.
- Stir in 24 ounces of marinara sauce, 1 can (14 ounces) of diced tomatoes with juice, and 2 cups of cooked rice. Mix well and continue cooking until warmed through, about 3-5 minutes.
- In a large pot, cook 6 cups of roughly chopped cabbage with 2 tablespoons of butter over high heat until the cabbage is barely wilted and browned, about 5-7 minutes.
- To assemble the casserole, layer half of the cooked cabbage in the bottom of the casserole dish. Then, evenly layer half of the beef mixture on top of the cabbage, followed by half of the 2 cups of shredded Colby Jack cheese.
- Repeat the layers one more time, finishing with the remaining cheese on top of the casserole.
- Bake for 20-25 minutes until hot and bubbly. Garnish with fresh parsley and enjoy!
Notes
For a twist, you can add a layer of cooked bacon or top with breadcrumbs for extra crunch.