Amish Cabbage & Potato Casserole
- Ready In:
- 2hrs 20mins
- 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
- Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
- In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
- Layer the Velveeta cheese slices on top.
- Then spread on all of the meat mixture.
- Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
- Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.
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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.