Casserole Recipes – Cabbage and Tomato Bake
What You Need:
2 tbsp. canola oil
1 medium onion, diced
1 medium bell pepper, diced
2 celery stalks, diced
1 (15 oz.) can tomatoes with chili peppers, diced
1 medium head of cabbage, chopped
1/2 stick of butter
1 (16 oz) pkg. processed American cheese, cubed
1 C milk
1 tsp. flour
How to Make It:
Place the canola oil in a Dutch oven over medium heat.
Add the onion, pepper and celery, stirring slightly to cover with the oil.
Cook the vegetables 6 minutes or until fork tender being sure to stir occasionally.
Add the tomatoes and cabbage and continue cooking 10 minutes stirring often so the cabbage does not burn.
Place the butter in a microwave safe dish.
Add the cheese cubes.
Remove and stir if the cheese is not completely melted continue cooking on high at 30 second intervals, stirring after each time, until the cheese has completely melted and the mixture is smooth.
Pour the milk into the cheese mixture.
Carefully stir in the flour until completely incorporated into the mixture.
Pour the cheese mixture into the pan with the vegetables.
Stir in the rice.
Place the oven temperature on 350 degrees and allow the oven to preheat.
Spray a casserole dish with a non stick cooking spray generously.
Spread the mixture into the prepared casserole dish.
Bake 55 minutes or until the rice is soft and the casserole is heated through.
This dish can be made ahead and placed in the freezer until ready to bake.