Dump-and-Bake Stuffed Cabbage Rolls Casserole

Step 1

Preheat oven to 375F (190C). Spray a large 9 x 13-inch baking dish with cooking spray.

Step 2

Place half of the shredded cabbage in the bottom of the prepared baking dish.

Step 3

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.

Step 4

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.

Step 5

Sprinkle top of the casserole with remaining salt, pepper, and garlic powder.

Step 6

In a separate bowl, whisk together condensed tomato soup and beef broth. Pour soup mixture over the top of the casserole.

Step 7

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.

Step 8

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.