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Creamed cabbage and beef casserole

5 servings 

Each serving provides

1 leaner

3 greens

3 condiments

1 healthy fat


7 1/2 cups chopped cabbage in medium size pieces or ( 23.55 oz.) I weighed out 3 servings at a time= 4.71 oz. then multiplied that 5 times for 5 servings.

17 oz. cooked ground hamburger meat; 96% fat free

1/2 cup chopped scallions

1 1/2 teaspoons Cajun seasoning ( any brand will do)

1 1/4 cups light Bertolli Alfredo sauce

5 tablespoons softened regular cream cheese ( not light)

6 strips chopped cooked low sodium turkey bacon

4 oz. low moisture shredded mozzarella cheese


Preheat oven to 350. Lightly spray a 8×10 casserole dish with nonstick spray. Add your Cajun seasoning and your softened cream cheese to your Bertolli Alfredo sauce and stir till smooth and well combined. In a large frying pan cook your chopped up turkey bacon till done. Reserve a small amount of your bacon for the top. After the bacon is done immediately add your cabbage, scallions Alfredo mixture and lightly warmed that up so cabbage is lightly wilted. Add your hamburger meat and add all to your casserole dish. Sprinkle your mozzarella cheese over top then your reserved bacon. Bake uncovered for 40 minutes ( or till bubbling hot) then broil the top for additional 5 minutes if you want. I personally like a little firmness to my cabbage so I baked mine for 25 minutes then broiled.

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