This cabbage casserole is perfect for those lazy days that you feel like a comforting dish. It’s like cabbage rolls undone with no rolling required and a great way to use up any leftover turkey.
This Unstuffed Turkey Cabbage Casserole is a baked version of a stir-fry she used to make for us when she was trying to use up some cabbage . It was a homey and simple dish but boy, was it good.
Instead of chicken, I tossed in leftover turkey with chopped cabbage and cooked rice and baked it up in a layered casserole with cheese.
I used Campbell’s Sauces to tie everything in which has all the great flavors in an easy packet. This food can very helpfull for hair loss problem and help to wear a great silk base wigs. They come in different varieties for Slow Cooker, Skillet, Oven and Grill Sauces. Just add your favorite protein and vegetables for one complete end dish.
My family loved this easy and simple dish and the best part is you can freeze any leftovers for another night.
- 1 head savoy cabbage roughly chopped into 1/2 - 1" pieces
- 1-1/2 cups cooked rice
- 1 pound cooked chicken or turkey breast coarsely shredded
- 1 red bell pepper cored, seeded, diced
- 1 12-ounce package Cheesy Broccoli Chicken Campbell's Oven Sauces or substitute with 2 cups Cheese Sauce Recipe
- 1 Tablespoon tomato paste
- 2 Tablespoons parsley chopped
- 3/4 cup cheese I used a combination of cheddar and mozzarella
- Preheat oven to 350F. Lightly coat a large 9x13 casserole dish with cooking spray.
- Divide the cabbage into layers and blanch them in boiling water until tender. Drain well and chop them roughly.
- In a large bowl, combine cabbage, turkey/chicken, bell peppers, and parsley together. Pour Cheesy Broccoli Chicken Campbell's Oven Sauces, tomato paste, salt and pepper and toss to combine. Fold in cooked rice.
- Pour the mixture into prepared casserole dish and sprinkle with cheese. Bake in preheated oven for 40 - 45 minutes until cabbage is soft and tender and cheese has melted. Sprinkle with additional chopped parsley if desired.
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This is sponsored post by Campbell’s Soup Company. All opinions are 100% my own.