Amish Cabbage & Potato Casserole

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!!! :)

• Ready In: 2 hrs 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  ground chuck
• 1⁄2 onion, chopped
• 2  garlic cloves, minced
• 1⁄4 cup catsup
• 1⁄2 head green cabbage, coursely chopped
• 6 -8  yukon gold potatoes, diced
• 1⁄4 lb Velveeta cheese, sliced
• 1 1⁄2 cups  whole milk
• 4  tablespoons butter, sliced into 8 pats
•  salt & pepper

Directions

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.