Creamy Cabbage Casserole with Turkey Strips
A comforting and savory casserole made with tender cabbage, succulent turkey strips, and topped with melted cheddar cheese.
Ingredients
Main Ingredients
- 1 medium head cabbage, roughly chopped
- 1 pound turkey strips (Halal certified)
- 1 can (10.5 oz) cream of mushroom soup (make sure it’s Halal)
- 1.5 cups sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- to taste Salt
- to taste Pepper
- 1 cup breadcrumbs (preferably whole wheat) For a healthier option
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, cook the chopped cabbage for about 3-5 minutes until slightly tender. Drain and set aside.
- In a large skillet over medium heat, add a splash of oil and cook the turkey strips until browned and cooked through, about 6-8 minutes.
- Add the chopped onion and minced garlic to the skillet and sauté for an additional 3-4 minutes until softened.
- In a large bowl, mix the turkey mixture with the cream of mushroom soup. Stir in the lightly cooked cabbage and season with salt and pepper.
Assembly and Baking
- Spread half of the cabbage and turkey mixture into a greased 9×13 inch baking dish.
- Layer ¾ cup of the shredded cheddar cheese over it. Top with the remaining turkey and cabbage mixture, and finish by sprinkling the breadcrumbs and remaining cheese on top.
- Place the casserole in the preheated oven and bake for about 30 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes, then serve.
Notes
You can swap turkey for chicken strips or a Halal-friendly vegetarian option for a meatless version. Be careful not to overcook the cabbage when boiling. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, cover the dish and reheat in the oven at 350°F (175°C).