Amish Cabbage & Potato Casserole

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This recipe intrigued me because I'm drawn to Amish cooking. Although I really liked it just as written (it's tasty comfort food), I believe it has the potential to be tweaked by just the right Zaar chef to make it a winner in the inexpensive-yet-delicious category (if there is one)...So have at it, Zaar chefs!!! :)

Ingredients Nutrition


  1. Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
  2. In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
  3. Layer the Velveeta cheese slices on top.
  4. Then spread on all of the meat mixture.
  5. Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
  6. Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.


Most Helpful

I saw this recipe this morning and knew it was for me! The German in me loves this kind of comfort food. One thing I wanted to add is that a 2-quart baking dish was not enough. It was mounded pretty good when I put it in the oven. I know that cabbage shrinks as it cooks but I think I will start with a bigger dish to begin with next time. I followed the recipe to the letter with the exception of adding a couple of fresh carrots from the garden and I used evaporated milk instead of whole. I learned from a friend that if you want the creaminess and not all the fat, evaporated milk is a great substitute. I always use evaporated milk in my mashed potatoes now.

NDcooking October 01, 2012

A great recipe! Used tatar tots and added cream of chicken soup. Thanks for a great comfort food.

addcrane April 22, 2010

Wonderful and easy to make! I used American cheese slices ..... about 6 of them. I used fat free half and half for the whole milk and it worked just fine. This certainly is a comfort food casserole; perfect for brisk, chilly days. I'll make this again and think of you, Stacy, whenever I make it.

*Parsley* October 27, 2008

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