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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.

Serves: 6

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
  1. 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.
  2. Preheat oven to 350 degrees F
  3. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  4. 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.
  5. Bake at 350 degrees F. for 20 minutes or until hot and the cheese is melted.
Nutritional Information

Nutrition per Serving (about 1 3/4 cups each)

Calories: 359

Fat: 23g

Fiber: 5g

Protein: 26g

Sodium: 663mg

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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.

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!

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

Try it with chopped corn beef

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.

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.

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.

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!!

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.

It does say until cabbage is tender, but then maybe the creator likes their cabbage to be mush.

I agree with grammajeanne, why on earth would you cook the cabbage 1 hour? It would be mush.

it says for 1 hour OR until tender.

Why would you cook cabbage one hour?

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