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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 6.9 g
  • Cholesterol: 35.0 mg
  • Sodium: 901.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 14.2 g

View full nutritional breakdown of Lean Ground Beef, Rice, and Cabbage Casserole calories by ingredient
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Lean Ground Beef, Rice, and Cabbage Casserole

Submitted by: JOYPHOTOG
Lean Ground Beef, Rice, and Cabbage Casserole

Introduction

This is something that was a hit with my hubby and 3 year old. I took some stuff we had and put it together (I was craving cabbage) I also used low-sodium cream of mushroom soup when I made it, but for the recipe, put down regular (as I think it would help with flavoring)
You may want more or less salt and pepper for taste.
This is something that was a hit with my hubby and 3 year old. I took some stuff we had and put it together (I was craving cabbage) I also used low-sodium cream of mushroom soup when I made it, but for the recipe, put down regular (as I think it would help with flavoring)
You may want more or less salt and pepper for taste.

Number of Servings: 12

Ingredients

    1 lb Extra lean ground beef
    1c Brown Rice
    2 c chopped Cabbage
    1c chopped onions
    2 cans cream of mushroom soup
    1/4 can of breadcrumbs (plain)
    1 small can of mushrooms
    3 slices American cheese
    3 Tb Parmesan Cheese
    Spray butter
    Salt and Pepper (to taste)

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Directions

PREHEAT OVEN TO 350 DEGREES.
Cook beef on skillet, med setting, drain if necessary. Add onions, cook until no longer firm. Add in mushrooms, and American cheese, melt.
While those are cooking, take a large pan and start water boiling (salt the water) add cabbage, cook until very flexible (covering helps) Also, cook rice in another pan, according to package directions.
Take the beef mixture, and add it in with the cabbage and rice (when they're done cooking) Stir in the 2 cans of mushroom soup. Add salt and pepper (and any other desired seasonings)
Spread in a large baking pan, and cover with the breadcrumbs. Spray breadcrumb mixture with the spray butter. Add some parmesan cheese over the top of the breadcrumbs as well. Cook for 30 minutes, and then serve.

Number of Servings: 12

Recipe submitted by SparkPeople user JOYBIGLOSER.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was awesome. I doubled the cabbage to make extras for leftovers. I added a large can of mushrooms. Very good! - 6/27/10

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  • Delicous! I didn't have mushrooms so sauteed a red pepper instead and I only had 2 slices of American cheese so I subsituted about an oz. of cream cheese for the missing slice and it was delicous! I also used ground chicken breast instead of the beef with a little olive oil. - 1/4/12

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  • so good, im freezing the leftovers lol - 7/11/11

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  • Fantastic, will make it again. I didn't have bread crumbs when I was making it so I used low fat shredded mozzarella on top. - 4/15/11

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  • Great taste! I only needed one can of fat free cream of mushroom soup and I left out the American cheese. I did sprinkle it with some shredded goat cheese though. Will definitely make this recipe over again! - 12/7/10

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  • My husband and 18 month old LOVED this! My 6 y/o? When he finally ate it he said it wasn't terrible just not great. Instead of ground beef I used ground turkey, I cooked the rice in chicken stock, and used Italian breadcrumbs. Also 3 Tbs of chopped garlic to the meat as it was cooking. YUM! - 9/20/10

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  • excellent recipe does the rice yield 1 cup cooked? no 1 cup uncooked - 9/13/10

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  • Just made it. SUPER tasty. Yum! - 8/12/10

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