Cabbage Casserole

Using only 4 ingredients, cabbage, ground beef, cream of mushroom soup and shredded Cheddar cheese, this casserole recipe is a must for the budget conscious. Easy to make and even easier to enjoy, make it for dinner tonight.

Serves6

Cooking MethodCasserole

Ingredients

1 head cabbage, cut into large pieces
1 pound ground beef
1 can (10.75-ounces) Campbell's Condensed Cream of Mushroom Soup
2 cups mild Cheddar cheese, shredded

Instructions

Place the cabbage into a 4-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the cabbage is tender. Drain the cabbage well in a colander.
Preheat oven to 350 degrees F
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Layer half the cabbage, half the beef, half the soup and half the cheese in a 4-quart baking dish. Repeat the layers. Cover the baking dish.
Bake at 350 degrees F. for 20 minutes or until hot and the cheese is melted.

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Lynn K

Jan 12, 2017

I try to make at least 3 meatless meals for my family each week so, after making this dish using the ground beef, I tried a non meat version. I added diced potatoes and some cauliflower and broccoli and I also substituted a little of the soup with milk to thin the sauce a bit. The family enjoyed it so much they keep asking when Ill be making it again. With or without meat this is a really tasty and economical dish.

kathyb0428 6005829

Mar 06, 2014

This recipe has lots of my favorite ingredients, however I agree that the soup would be too thick to spread twice. I think I will add a can of petite diced tomatoes to the soup which will add aditional liquid &'add more flavor. I would also saut the cabbage with onion & then add & layer all as directed. Bon Appetite!

rsansing 9107000

Jun 20, 2013

I would use low sodium soup and cheese. And add some cracked pepper!

mamacatz3

Aug 29, 2012

Try it with chopped corn beef

prestonkellyann 32 27658

Aug 28, 2012

Sounds yummy. But I would lightly saute the cabbage in olive oil and margrine, not boil it. And why not stir the soup mix and meat together and spread?One less step.

mamacatz3

Aug 15, 2012

My daughter and myself both thought it was very good. As fae as the cabbage being mushy, if you've ever cooked fresh vegtables you know you only cook them till tender which requires paying attention. Also, I could see adding extra vegetables(maybe corn) to the ingrediants.

judie19452002 0509 684

Jul 08, 2012

The mushroom soup was too thick. The next time I make it, I'm going to add milk to the soup before I add it. Also, I had to bake it for 30 minutes. Otherwise, it was a good recipe.

renegade159 455036 9

Jul 03, 2012

Do it in the slo-cooker (crockpot), guaranteed NOT to be mushy! I make a "lasagna" type of Lazy cabbage like this, but, I use rice, and onion!!

PamK

May 29, 2012

Why not just buy a bag of pre-cut cabbage slaw, steam it for a few minutes, and then follow the other steps? I think I will try it...I'm all about time-saving! LOL.