Tomato, Beef & Cabbage Casserole

Name: Tomato, Beef & Cabbage Casserole
Ingredients: Oil; 1/2 white onion, roughly chopped; 1 lb ground beef; 1 tsp each: onion powder, garlic powder, oregano and salt (optional 1/2 tsp red pepper flakes too); 4 cups (28 oz, or 1 quart) chopped tomatoes in their juice or tomato sauce (if using frozen, allow to thaw fully); 1/2 head green cabbage, roughly chopped; 2 cups dry egg noodles; 2 cups water; 1 - 1.5 cups grated cheddar

Healthy, easy, and filling comfort food at it's best. Just a handful of ingredients and spices and best of all, only one pot to wash after it's been scraped clean.

Oil

1/2 white onion, roughly chopped

1 lb ground beef

1 tsp each: onion powder, garlic powder, oregano and salt (optional 1/2 tsp red pepper flakes too)

4 cups (28 oz, or 1 quart) chopped tomatoes in their juice or tomato sauce (if using frozen, allow to thaw fully)

1/2 head green cabbage, roughly chopped

2 cups dry egg noodles

2 cups water

1 - 1.5 cups grated cheddar

Heat the oil in a large pot. Add the onion and soften over medium heat for 2 minutes, and add the ground beef. Break apart with a wooden spoon and brown, adding in the spices and the salt.

Once the beef is no longer pink, add the chopped tomatoes/tomato sauce and the cabbage in batches, stirring it to soften and make more room. Add the uncooked egg noodles and the water and cover. Bring to a boil and reduce heat. Cook for 25 minutes.

Remove the lid, add the grated cheese, and recover till melted (about 5 minutes.) Serve warm.

CategoryCat McAllester, Main Course, PastaTags#frozentomatoes, #groundbeef, #cabbage, #cheese, #onion, #tomatoes

Inspired by Wonky Wonderful's Easy Stuffed Cabbage Casserole.

Ingredients

Oil