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Cabbage Roll Casserole

11:00 am By Kristi

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cabbage roll casserole

Day 48.

Cabbage roll casserole, it has to be better than the original, right? It’s that time of week to get out the big rubber gloves, clean out the fridge and mix up some new creations.

Last week’s boring cabbage rolls were my prime target this week. I’m attempting to pep them up with some extra sauce, bready topping and cheese.

Cabbage Roll Casserole

Ingredients

Cabbage Rolls (if you haven’t made rolls, just layer the ingredients in your casserole)
Spaghetti Sauce
Cubed sour dough bread (you could substitute biscuit dough or bread crumbs)
Spike seasoning
Mexican cheese

Method

 Fill 8 x 8 baking dish with cabbage rolls, cube about 1/4 loaf of sour dough and throw on top.

Season with spike or House seasoning, to taste.

Top with spaghetti sauce and Mexican cheese and bake at 375 for 25-30 minutes.
Adapted from Tomato Soup recipe.

The Results

This was much more exciting than the original rolls. But I think I just don’t like cabbage much outside of German Hot Slaw. I’m spoiled, I admit it.

But, I like this much more than the plain rolls and will at least throw portions in the freezer to eat over the next several weeks.

What’s your favorite casserole or recipe made with leftovers?

This post is shared with Simple Lives Thursday, Frugal Food Thursday, Recipe Swap Thursday, What’s on Your Plate?,·No Whine Wednesday and Recipes I Can’t Wait to Try.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: beef, vegetarian Tagged With: cabbage, casserole, leftovers, rice, veggie

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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