Name: Cheesy Cabbage Beef Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 medium head Cabbage, chopped (Remove core and chop into bite-sized pieces.); 1 pound Ground beef (80/20 works well for flavor.); 1 medium Onion, chopped (Diced.); 2 cups Cheese, shredded (Cheddar or your choice, divided if you want extra on top.); 1 can Cream of mushroom soup (10.5 ounces, undiluted.); 1 teaspoon Salt (To taste.); 1/2 teaspoon Black pepper (To taste.)

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Creamy, juicy, and wonderfully comforting — Cheesy Cabbage Beef Casserole is the kind of weeknight winner that makes everyone ask for seconds. This casserole wraps savory ground beef, tender cabbage, and gooey melted cheese into one cozy dish that’s easy to assemble and even easier to love. Fun fact: casseroles rose to fame as a convenient way to feed a family with simple pantry ingredients — perfect for busy evenings or potlucks. If you love practical comfort food, this recipe is a must-try.

Simple, quick, and family-friendly, this recipe takes pantry staples and turns them into a satisfying dinner in about an hour. It’s a great companion to other comfort staples like my cheesy ground beef and rice casserole for nights when you want variety without fuss. Get ready for a dish that’s hearty, budget-friendly, and delicious — and that will have your kitchen smelling like home.

What is Cheesy Cabbage Beef Casserole?

What’s in a name — and in this case, plenty of flavor. Cheesy Cabbage Beef Casserole is exactly what it sounds like: layers of chopped cabbage mixed with seasoned ground beef and a creamy, cheesy binder, baked until bubbly. Who decided to pair cabbage and cheese? Maybe someone who knew that “the way to a man’s heart is through his stomach.” Wonderfully simple, a little nostalgic, and surprisingly clever — it’s the kind of dish that shows up at family tables because it feeds a crowd without fuss.

Legend has it a busy parent created this to use up a head of cabbage and a pound of beef — and the cheese made it irresistible. Curious? Give it a try and see why comfort food fans keep coming back.

Why You’ll Love This

Hearty and comforting: The main highlight is the dreamy combination of melty cheese with slightly sweet, tender cabbage and savory ground beef — every bite is warm and satisfying.
Budget-friendly: Cabbage and ground beef are affordable staples. Making it at home saves money compared to takeout, and the recipe stretches to feed a family or provide generous leftovers.
Flavorful toppings: A crisped cheese edge and a creamy mushroom soup binder keep textures interesting and flavors rich. Add a sprinkle of fresh parsley or a dollop of sour cream to brighten it up.

If you enjoy casseroles that feed a crowd without complicated steps, this one pairs nicely in spirit with a hearty cabbage ground beef casserole you might also love. Grab the baking dish — this one’s begging for a spot on your dinner rotation.

How to Make

Quick Overview

This casserole is straightforward and satisfying: brown the beef and onions, mix with chopped cabbage, cheese, and a creamy soup base, then bake until bubbly. Preparation is simple, textures balance between tender cabbage and gooey cheese, and the standout is a creamy, slightly savory sauce that keeps everything moist. Approximate times: 15 minutes prep, 45–50 minutes baking, about 1 hour total.

Ingredients

1 medium head of cabbage, chopped (remove core and chop into bite-sized pieces)
1 pound ground beef (80/20 works well for flavor)
1 onion, chopped (medium, diced)
2 cups cheese, shredded (cheddar or your choice, divided if you want extra on top)
1 can cream of mushroom soup (10.5 ounces, undiluted)
Salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon black pepper)

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray so the casserole doesn’t stick.
In a large skillet over medium heat, add the ground beef and chopped onion. Cook, breaking the beef into crumbles, until the beef is browned and the onion is translucent, about 7–8 minutes. Season with a pinch of salt and pepper. Drain any excess fat carefully.
In a large mixing bowl, combine the cooked beef and onion with the chopped cabbage, 1 1/2 cups of the shredded cheese, and the can of cream of mushroom soup. Stir until well combined and the cabbage is evenly coated. Taste and adjust seasoning if needed.
Pour the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1/2 cup of cheese evenly over the top for a golden finish.
Bake in the preheated oven for 45–50 minutes, until the casserole is bubbly and the cabbage is tender when pierced with a fork. For a crisper top, switch to broil for 2–3 minutes at the end — watch closely so it doesn’t burn.
Let the casserole cool slightly for 5–10 minutes before serving. This helps the layers set and makes it easier to dish out. Enjoy!

Cheesy Cabbage Beef Casserole

What to Serve With

Crisp green salad with a tangy vinaigrette to cut through the richness.
Roasted root vegetables for extra heartiness on colder nights.
Warm crusty bread or garlic rolls to scoop up the creamy sauce.
Pickled beets or a simple cucumber salad for a bright, acidic contrast.
For drinks, a chilled lemonade or a light lager pairs nicely.

Top Tips for Perfecting

Substitute cream of mushroom with cream of celery or cream of chicken if you prefer a different base.
For a lighter version, use lean ground turkey and low-fat cheese; increase seasoning to compensate for milder flavor.
Cut cabbage uniformly so it cooks at the same rate — a large, uneven chop can leave some pieces underdone.
Don’t skip draining excess fat from the beef unless you want a greasier casserole.
To boost flavor, sauté the onion with a clove of minced garlic and a teaspoon of smoked paprika before adding the beef.
Avoid overbaking; check at 40 minutes to prevent drying out.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days in the refrigerator.
Freezing: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 1–2 minutes until heated through. For best texture, reheat in a 350°F (175°C) oven for 15–20 minutes, covered with foil to prevent drying, then uncover for 5 minutes to refresh the cheese top.

FAQs

Can I use other types of cabbage?
Yes. Savoy or green cabbage both work well. Napa cabbage will be softer and cook slightly faster.

Is there a low-carb version of this dish?
Absolutely. Swap the cream soup for a homemade cream-based sauce and use full-fat cheese; you can also find low-carb adaptations online for inspiration.

Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

Can I add more vegetables?
Sure. Diced bell peppers, carrots, or mushrooms can be added when you cook the beef for extra flavor and nutrition.

How do I know when it’s done?
It’s done when the casserole is bubbling around the edges and the cabbage is fork-tender. The cheese should be melted and lightly browned on top.

Conclusion

This Cheesy Cabbage Beef Casserole is a comforting, economical dish that proves simple ingredients can create an unforgettable meal. It’s easy enough for a weeknight, filling enough for a family dinner, and flexible enough to adapt to what’s in your pantry. If you’re curious about low-carb takes on this classic combination, check out Cheesy Cabbage Beef Keto Casserole Recipe – Low Carb No Carb for an inspired twist and Keto Cheesy Cabbage Casserole | That Low Carb Life for another tasty variation. Try it, share it, and enjoy the cozy satisfaction of a home-baked casserole.