Cheesy Baked Cabbage Casserole
This comforting cheesy baked cabbage casserole is a hearty, one-dish meal that brings together tender cabbage, seasoned ground beef, and melted cheddar cheese. It’s an easy weeknight dinner that the whole family will enjoy, and it comes together in less than an hour from start to finish.
Ingredients
- 1 medium head of cabbage, chopped
- 1 pound ground beef
- 1 medium onion, diced
- 2 cups shredded cheddar cheese
- 1 can diced tomatoes, 14.5 ounces
- 1 cup beef broth
- 1 cup cooked rice
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees Fahrenheit. Butter a 9 by 13 inch baking dish.
- Heat butter in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5 minutes, breaking it apart as it cooks. Drain excess fat.
- Add diced onion and garlic to the beef, cook for 2 minutes until fragrant.
- Stir in chopped cabbage and cook for 5 minutes, stirring occasionally, until cabbage begins to soften.
- Add canned tomatoes with juice, beef broth, cooked rice, salt, pepper, and paprika. Mix well and simmer for 3 minutes.
- Transfer mixture to prepared baking dish. Spread evenly and top with shredded cheddar cheese.
- Bake uncovered for 25 to 30 minutes until cheese is melted and bubbly and edges are golden.
- Let rest for 5 minutes before serving.
Practical Tips
Make it ahead: You can prepare this casserole the night before, cover with foil, and refrigerate. Just add 10 minutes to the baking time if baking from cold.
Customize your vegetables: Feel free to add bell peppers, carrots, or zucchini to the casserole for extra nutrition and flavor variation.
Cheese options: While cheddar is classic, you can mix in mozzarella or use a combination of cheeses for a different taste profile.
How to Store It
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree oven for about 15 minutes, or microwave individual portions until heated through. You can also freeze the casserole for up to 2 months before baking.
Common Questions
Can I use raw rice instead of cooked rice? Yes, but increase the beef broth to 1.5 cups to ensure the rice cooks properly during the baking time. Add an extra 10 to 15 minutes to the baking time.
What if I don’t have beef broth? You can substitute chicken broth or vegetable broth, or simply use water with a beef bouillon cube dissolved in it.
Is this casserole freezer-friendly? Absolutely. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 350 degrees for 45 to 50 minutes, adding extra time if needed until heated through.