Oh, this creamed cabbage and beef casserole! It’s one of those dishes that just wraps you up in a warm hug, you know? My family absolutely devours it, and honestly, it’s become my secret weapon for those nights when I’m just wiped but still want to get a hearty, home-cooked meal on the table. It’s so simple to throw together, and the way the tender beef and slightly sweet, creamy cabbage meld together is just pure comfort food magic. I’ve made it for potlucks, family dinners, and even just for a cozy night in, and it’s always a winner. It’s the kind of recipe that makes everyone ask for seconds, and it tastes even better the next day!
Why You’ll Love This Creamed Cabbage and Beef Casserole
Seriously, if you need a go-to meal that’s both super easy and incredibly satisfying, this is it! You’ll love how:
- It comes together so fast, making it perfect for busy weeknights.
- The flavor is just pure comfort food – that creamy, beefy goodness is unbeatable!
- It uses simple, pantry-staple ingredients that you probably already have on hand.
- It’s a crowd-pleaser that’s guaranteed to make everyone happy at the dinner table.
How to Prepare Creamed Cabbage and Beef Casserole Step-by-Step
Okay, let’s get this deliciousness made! It’s really not complicated at all, and the steps just flow into each other so nicely. First things first, you’ll want to get your oven preheating to 350°F (that’s 175°C). This way, it’s nice and toasty when your casserole is ready to go in.
Browning the Beef and Aromatics
Grab a nice big skillet and pop it over medium-high heat. Add your ground beef, diced onion, and minced garlic. You want to cook this all up, breaking apart the beef with your spoon, until the beef is nicely browned and the onions are looking soft and a little see-through. This usually takes about 8-10 minutes. Once it’s all cooked, it’s super important to drain off any extra grease. Nobody wants a greasy casserole, right? Just tilt the pan carefully and let that fat slide out, or use a paper towel to soak it up. This step really makes a difference in the final flavor and texture.
Creating the Creamy Base
Now that your beef mixture is all browned and drained, we’re going to make it creamy! Stir in that can of cream of mushroom soup, the milk, salt, and pepper. Give it a good mix until everything is combined really well. You want it to be nice and smooth, with all those flavors mingling together. This is what’s going to make the whole casserole so wonderfully rich and comforting.
Assembling the Creamed Cabbage and Beef Casserole
Time to build our masterpiece! Make sure your casserole dish (a 9×13 inch one usually works perfectly) is greased up a bit. You can use butter or cooking spray for this. Now, spread about half of your chopped cabbage evenly on the bottom of the dish. Then, spoon half of your creamy beef mixture right over the top of the cabbage. Don’t worry if it’s not perfectly even, it all bakes together anyway! Repeat those layers: the rest of the cabbage, and then the rest of the beef mixture on top. To make it extra delicious, dot the very top with that tablespoon of butter. It melts down and adds just a little extra something special.
Baking and Finishing the Casserole
Cover your casserole dish tightly with foil. This helps the cabbage steam and get tender. Pop it into your preheated oven and let it bake for about 45 minutes. After that, carefully take off the foil – watch out for the steam! Now, sprinkle that shredded cheddar cheese all over the top. Stick it back in the oven, uncovered this time, for another 15 minutes, or until the cheese is all melted, bubbly, and maybe even a little golden brown around the edges. That’s your sign it’s ready!
Tips for the Best Creamed Cabbage and Beef Casserole
Alright, so you want this casserole to be absolutely perfect? I’ve got a few little tricks up my sleeve that really make a difference. It’s all about those small details that elevate a good dish to a truly great one. Trust me, these tips have saved me from a few bland dinners!
Cabbage Preparation for Creamed Cabbage and Beef Casserole
Okay, the cabbage is key here! Don’t even THINK about using pre-shredded stuff in a bag. It’s just not the same. Grab a fresh head of cabbage and give it a good chop. You don’t want it too fine, or it’ll just disappear. Aim for pieces that are about half an inch or so – like little bite-sized shreds. This way, you get a nice bit of tender cabbage in every single spoonful, and it holds up beautifully in the oven without getting mushy. It’s worth the extra minute of chopping, I promise!
Cheese Selection for Creamed Cabbage and Beef Casserole
For the cheese topping, sharp cheddar is my go-to. It’s got that great tangy flavor that cuts through the richness of the casserole. But honestly, you can totally switch it up! A good Monterey Jack melts like a dream and adds a little creaminess, or even a Colby Jack blend works wonders. Just make sure it’s a cheese that melts well, because those bubbly, cheesy edges are just the best part, right?
Creamed Cabbage and Beef Casserole Variations and Serving Ideas
This casserole is already pretty darn amazing as is, but sometimes it’s fun to jazz it up a little, right? Or maybe you need to make a quick swap because you’re missing an ingredient. I’ve got you covered!
Ingredient Substitutions for Creamed Cabbage and Beef Casserole
If you want to lighten things up a bit, swapping the ground beef for ground turkey or even ground chicken is totally doable and still delicious. The cream of mushroom soup is pretty essential for that creamy texture, but if you can’t find it, a can of cream of celery or cream of chicken soup would work in a pinch. Just make sure it’s condensed! And if you’re watching dairy, you could try a lactose-free milk, though I haven’t personally tested it out yet.
Serving Creamed Cabbage and Beef Casserole
This casserole is a meal all on its own, but I love serving it with something fresh to balance out all that comfort. A simple green salad with a light vinaigrette is perfect. Or, if you want to really go for it, some crusty bread for soaking up any extra creamy sauce is always a win. It’s just so hearty and satisfying, it doesn’t need a whole lot else!
Frequently Asked Questions about Creamed Cabbage and Beef Casserole
Got questions about this delicious creamed cabbage and beef casserole? I totally get it! It’s one of those recipes that’s so comforting, you might wonder about making it ahead or what to pair with it. I’ve answered a few common ones here to make things super easy for you!
Can I make Creamed Cabbage and Beef Casserole ahead of time?
Oh yes, absolutely! This is one of the things I love about this dish. You can totally assemble the whole casserole (up to the point of adding the cheese on top) the day before you plan to bake it. Just cover it tightly with plastic wrap or foil and pop it in the fridge. When you’re ready to bake, just uncover it, add the cheese, and bake it a little longer since it’s starting out cold. You might need an extra 10-15 minutes, so just keep an eye on it until it’s bubbly and hot all the way through.
What can I serve with Creamed Cabbage and Beef Casserole?
This casserole is a full meal in itself, but if you want to round it out, keeping it simple is best! A light, crisp side salad with a tangy vinaigrette is fantastic because it cuts through the richness of the casserole. Some crusty bread or dinner rolls are also perfect for mopping up any extra creamy sauce. Honestly, though, it’s so satisfying, you could even just serve it on its own!
How do I store leftovers of Creamed Cabbage and Beef Casserole?
Leftovers are the best, right? Once the casserole has cooled down a bit, just cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep nicely in the refrigerator for about 3 to 4 days. When you’re ready to reheat, you can pop a serving in the microwave until it’s heated through, or for a crispier top, you can reheat it in a covered baking dish in a 350°F oven for about 15-20 minutes.
Nutrition Information Disclaimer
Just a heads-up, the nutritional information for this creamed cabbage and beef casserole is an estimate. It can vary a bit depending on the specific brands of ingredients you use, how much fat you drain off, and even the exact size of your cabbage head. So, think of these numbers as a helpful guide! For more information on understanding nutritional data, you can refer to resources like the MyFitnessPal nutrition calculator.
Amazing Creamed Cabbage and Beef Casserole
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting casserole combining tender beef and creamy cabbage for a satisfying meal.
Ingredients
- 1 lb ground beef
- 1 medium cabbage, chopped
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, brown the ground beef with onion and garlic. Drain excess fat.
- Stir in cream of mushroom soup, milk, salt, and pepper. Mix well.
- Layer half the chopped cabbage in a greased casserole dish. Top with half the beef mixture.
- Repeat layers. Dot with butter.
- Cover and bake for 45 minutes.
- Uncover, sprinkle cheese on top, and bake for 15 more minutes or until bubbly.
Notes
- Substitute ground turkey for a leaner option.
- Add breadcrumbs on top for extra crunch.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Keywords: creamed cabbage, beef casserole, easy dinner