Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will LOVE this layered cabbage casserole. It is so easy to prepare and has such flavor. It is easy to eat too much it is so good.
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Fall for me = Harvest Vegetables
Cabbage is on the top of that list.
Late summer around here means lots of farmers markets and neighbors with extra fresh produce. Such a lovely time of the year and so delicious too.
Quick Layered Casserole
Brown the hamburger, slice a few potatoes, add the cabbage, and add the soups. Layer this in a pan and bake. We enjoyed this casserole last night – all of us had second helpings. It is just hard not to have a bit more. So satisfying and flavorful.
Spray the baking containers with oil so clean up is easy.
Before covering the dish with tin foil, spray the oil on the tin foil. This will assure that nothing sticks to the foil when removing it.
Do not try and overload one baking dish, as it may bubble a lot when baking and drip over the edge of the baking pan. Due to the fact that I use the whole head of cabbage, I fill two baking containers about 3/4 full. The cabbage shrinks as it bakes. Therefore, you will need the extra room in the pan when first adding the cabbage.
Add the hamburger mixture on top of the cabbage as the moisture helps the cabbage soften as it bakes.
Dish to Pass: Go-To Recipe
This main dish is a great casserole to serve your family or company. If you have to bring a dish to pass somewhere, this is a go-to easy casserole that will be raved about. It is more likely than not that you will be asked again, and again for the recipe.
Get the Baking Dishes
When preparing this cabbage casserole, if you are like me, you will need a 9X13 baking dish and a smaller one about an 8 inch. I have a hard time not making a large batch of this. This is a nice glass set that I use often. I also have this Corning Ware French Baking dish that comes with a rubberized lid for easy storing leftover food. Eating this for more than one meal is so satisfying. Yum.
One Pot Meal
Baking meals in the oven is such as easy way to feed my family. Once the ingredients are put together, I can pop it in the oven and enjoy some family or Me time.
This recipe highlights the bountiful fall flavors of the cabbage and potatoes. Creamy and hearty.
Easy Layered Cabbage Casserole
- 3 Lbs. Ground Beef
- 1 Cup onion coarsely chopped
- 2 Cups celery Coarsely chopped
- 22.0 Oz. cream of mushroom soup
- 10.5 Oz. Cheddar Soup
- 10.5 Oz. Cream of Onion Soup
- pinch salt
- pinch pepper
- 1 Large Head Cabbage Coarsely Chopped
- 6 Hand-sized Potatoes Cut in half and thinly sliced (I like Yukon Gold if you can get them)
- Cook and break up the ground beef, onion, and celery. Add a pinch of salt and pepper. Pre-heat the oven 400 Degrees.
- While the ground beef is cooking, clean and coarsely chop the cabbage. Prepare pans with Pam spray for easy clean up. Layer into 9X13 pan and 8″ square or round pan. the reason I say this is while the cabbage does shrink while cooking, this will not fit into one pan. But it is so good, bet that it will be gone in a jiffy. Fill each container about 3/4 full.
- Peel and thinly slice the potatoes. Put two in the smaller pan and four in the 9X13 pan. Spread around
- Add to the ground beef…cream of mushroom soup, cheese soup, onion soup and mix. Spoon this over the potato and cabbage in both containers.
- Bake covered at 400 Degrees for 1 hour. Uncover and bake another 15 minutes. Enjoy!
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has worked in restaurants for many years. Her many crochet patterns and quilt patterns are enjoyed by many. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.