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Potato and Cabbage Casserole

Total Time

Prep: 25 min. Bake: 1-1/2 hours

Makes

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

  • 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

  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.
  2. Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
Editor's Note: 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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