Potato and Cabbage Casserole
TOTAL TIME: Prep: 25 min. Bake: 1-1/2 hours
YIELD: 10 servings.
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
Ingredients
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5 cups shredded cabbage
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6 medium potatoes, sliced
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4 medium carrots, sliced
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1 small onion, chopped
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1 teaspoon salt
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1/2 teaspoon pepper
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1 pound lean ground beef
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted
Directions
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1.
In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top.
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2.
Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
Nutrition Facts
1 each: 228 calories, 8g fat (3g saturated fat), 33mg cholesterol, 677mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 13g protein.
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