Name: Potato and Cabbage Casserole
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 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

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.

Editor's Note: You can easily use any kind of cream soup for the cream of mushroom in Cabbage Casserole.

Test Kitchen Approved

Potato and Cabbage Casserole

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Yield: 10 servings

Prep: 25 min

Cook: 1 hour 30 min

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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

Text Ingredients

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.

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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