I look forward to preparing cabbage every autumn. In so many ways, I simply adore it. This ground beef and cabbage casserole is layered, and I believe you will enjoy it as well. It tastes amazing and is quite simple to prepare. Due to how delicious it is, it is simple to overeat.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 25 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 cooking spray (such as Pam®)
- 3 pounds ground beef
- 2 cups coarsely chopped celery
- 1 cup coarsely chopped onion
- 1 pinch salt and ground black pepper to taste
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed Cheddar cheese soup
- 1 large head cabbage, coarsely chopped
- 5 medium Yukon Gold potatoes, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9×13-inch baking pan and an 8-inch square or round pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
- Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9×13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
- Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 627 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I halved this recipe. I didn’t have the cheese soup so used shredded and added garlic and a little broth. Delish!
Loved it I used garlic salt and garlic pepper as well as woreshire sauce. It is really really good. It does call for cheese soup but does not list it in the ingredients.
WOW DELICIOUS!! LOVE THE RECIPE. VERY GOOD. WILL MAKE AGAIN.
I chose to make this because we love cabbage and it’s pretty good. I used the ingredients list to buy what I needed; I had most on hand. As I was assembling the casserole I got a surprise – there is no cheddar cheese soup listed in the ingredients. So I did as someone else did and used grated cheddar. I also added some of our favorite seasonings, plus more salt and more black pepper because it was a little bland for our taste buds. I’ll be making it again, and with a touch of sour cream on top when serving it – yum.
Followed recipe exactly and it turned out amazing! I was nervous I would have too many leftovers, but it went fast! Definitely adding to my permanent dinner recipe collection.
This is my second time making this casserole and the family loves it. I added a little beef broth to the cabbage to steam it tender along with garlic and a bit more pepper and salt.
Ohhhh Myyyyy!! Very good… hubby had seconds. I hate when people modify a recipe, but I did not have the cheese soup on hand and topped it with shredded cheese at that last 15 minutes step. It was wonderful – but can’t wait to try it again sometime with the cheese soup!
Delicious! I used ground turkey instead of ground beef and it was still great! Excellent ,savory comfort food, and easy to make
A great recipe to stretch meat and get leafy greens into anti-greens person. I found the cabbage to be very sweet…an oddball cabbage?