Cabbage Roll Casserole

Preheat oven to 350°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray; set aside. Cook cabbage in boiling water until tender, about 5 minutes. Drain well.

Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan. Add the ground meatloaf mix (or ground beef) and onion to the drippings in the pan. Sauté until the meat is no longer pink and the onion is tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant. Drain off the excess grease.

Stir tomato soup, beef broth, cooked rice, and cooked bacon into the skillet.

Add the drained cabbage to the beef mixture. Taste and season with salt and pepper, if necessary. Transfer the cabbage mixture to the prepared baking dish. Sprinkle cheese over top.

Bake, uncovered, for 20-25 minutes, or until the filling is hot and bubbly.