Cheesy Cabbage Beef Casserole
Creamy, juicy, and wonderfully comforting, this casserole wraps savory ground beef, tender cabbage, and gooey melted cheese into one cozy dish.
Servings: 6 servings
Equipment
- Large Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Casserole 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.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little butter or nonstick spray.
- In a large skillet over medium heat, add the ground beef and chopped onion. Cook 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.
- 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 cream of mushroom soup. Stir until well combined.
- 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.
- Bake in the preheated oven for 45–50 minutes, until bubbly and the cabbage is tender. For a crisper top, switch to broil for 2–3 minutes at the end.
- Let the casserole cool slightly for 5–10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days in the refrigerator. For freezing, cool completely and freeze in a freezer-safe container for up to 2 months.