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Potato and Cabbage Casserole

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.
  • Total Time
    Prep: 25 min. Bake: 1-1/2 hours
  • Makes
    10 servings

Ingredients

  • 5 cups shredded cabbage
  • 6 medium potatoes, sliced
  • 4 medium carrots, sliced
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

Directions

  • 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.
  • Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
You can easily use any kind of cream soup for the cream of mushroom in Cabbage Casserole.
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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