Last night, however, was a great night because I was able to just pop the casserole Justine brought in for me into the oven! She chose the Cabbage Roll Casserole from Holly Clegg's Trim and Terrific Freezer Friendly Meals (one of our mutual favs).
Here's what she changed up:
"I made some changes, used chicken breast and brown rice instead of ground beef and white rice. Next time I am thinking of replacing the rice with bulgur wheat and trying a homemade red sauce."
Chris and I both enjoyed this casserole. What I liked was the unexpected sweetness from the brown sugar that balanced out the tanginess of the tomato and the cabbage was filling but light.
Justine's Stuffed Cabbage Casserole
Ingredients
2 lbs lean ground chicken
1 onion, chopped
1 tsp minced garlic
1/4 tsp pepper
3 cups cooked brown rice
1 16 ounce bag of shredded cabbage
1 26 ounce jar of pasta sauce
1/4 cup light brown sugar
1 cup part skim mozzarella cheese
EVOO spray
Directions
1. Heat a skillet over medium high heat and spray with EVOO spray. Add the ground chicken, onion and garlic. Sauté about eight minutes until cooked through and then drain.
2. Add the rice and pepper to the chicken mixture and stir.
3. Spray two casserole dishes with EVOO spray (the recipe calls for one 3 quart baking dish, but we're breaking it into two here so just use your best judgment) and divide the chicken/rice mixture between the two. Top with the cabbage.
4. Mix the sugar and pasta sauce and pour that on top of the cabbage.
5. Bake at 350 degrees for 1 hour covered and then top with cheese and bake uncovered for 5 more minutes.
***If you freeze it, don't bake it first, just wrap it with foil and put it in the freezer. When you are ready to eat it, defrost and bake covered at 350 degrees for 1 hour 15 minutes and then add your cheese and bake uncovered for 5 more minutes.
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