cabbage casserole
(1 RATING)
This is a great fall and winter comfort food kind of dish. It makes alot so is also great for potlucks but it's so yummy there are usually any left to bring home for leftovers! I originally got this recipe out of a magazine but have tweeked it abit to fit my family's tastes. So hope you like it too.
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prep time
1 Hr
cook time
25 Min
method
Bake
yield
12 or so
Ingredients
- 2 packages refrigerated crescent rolls
- 1 1/2 pounds ground beef
- 1/2 cup chopped onion
- 1/2 cup finely chopped carrots
- 1 teaspoon minced garlic
- 1 cup finely chopped cabbage
- 1 can condensed cream of mushroom soup
- 1 1/2 teaspoons dried thyme
- 1 cup shredded mozzarella cheese
- 6-8 slices bacon
How To Make cabbage casserole
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Step 11. Unroll one tube of crescent rool dough into one long rectangle; seal seams and perferations. Press into bottom of a greased 9x13 in baking dish. Bake at 425* for 6-8 minutes or until golden brown.
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Step 22.Brown the ground beef, drain and set aside. In a large pan (I used my small-ish stock pot), cook chopped bacon until crisp. Add onion, carrots, and cabbage and cook until the carrots and cabbage are almost done (I like my cabbage and carrots to be fork tender soft but if you like yours crunchy go for it)Add the ground beef, garlic, dried thyme, and soup.
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Step 3pour over crust and top with the cheese. On a lightly floured surface, press and seal the second crescent roll dough and place over casserole. Bake uncovered at 375* for 20 minutes or until crust is golden brown and casserole is bubbly and hot.
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Step 4Just and FYI: you can use ground turkey or any flavored bulk sausage you have and it is equally yummy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Casseroles
Tag:
#Quick & Easy
Ingredient:
Beef
Method:
Bake
Culture:
American
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