Description
This Creamed Cabbage and Ground Beef Casserole is a hearty, comforting dish combining savory browned ground beef, tender cabbage, and a creamy mushroom soup-based sauce topped with melted cheese. It’s an easy-to-make casserole perfect for a satisfying family meal that blends simple ingredients into a flavorful baked dish.
Ingredients
Scale
Protein
- 1 pound ground beef
Vegetables
- 1 medium head of cabbage, chopped into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
Sauce & Dairy
- 1 can (10.5 oz) cream of mushroom soup (or cream of celery or chicken soup)
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
Seasonings & Other
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon paprika
- 1 tablespoon olive oil or butter for cooking
- Optional: 1/2 teaspoon crushed red pepper flakes (for a bit of heat)
Instructions
- Prepare the Ground Beef: In a large skillet over medium heat, warm the olive oil or butter. Add the ground beef and cook, breaking it up with a spoon, until it is browned and fully cooked. Drain any excess fat and set the beef aside.
- Cook the Vegetables: Using the same skillet, add the chopped onions and minced garlic. Sauté for 2-3 minutes until the onions become soft and fragrant. Next, add the chopped cabbage and continue cooking, stirring occasionally, until the cabbage softens and reduces in size, about 5-7 minutes.
- Make the Sauce: When the cabbage is tender, stir in the cream of mushroom soup and sour cream until the mixture is evenly combined. Season with salt, black pepper, and paprika to taste. For a spicy kick, mix in the crushed red pepper flakes.
- Combine Meat and Vegetables: Return the cooked ground beef to the skillet and thoroughly mix it with the creamy cabbage mixture. Once combined well, remove the skillet from heat.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). Transfer the beef and cabbage mixture into a greased 9×13-inch baking dish and spread it out evenly.
- Add the Cheese: Sprinkle the shredded cheese evenly over the top of the casserole to create a cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving. Enjoy this creamy, cheesy, and comforting casserole!
Notes
- You can substitute cream of mushroom soup with cream of celery or chicken soup according to your preference.
- For extra flavor, consider adding herbs like thyme or parsley to the sauce.
- If you prefer less spice, omit the crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use low-fat sour cream and cheese to reduce calories if desired.
