Beef Cabbage Casserole

In spring and summer we eat a lot of coleslaw and stir fry, but in fall and winter we like cabbage prepared in a more warm and hearty way.

Beef Cabbage Casserole

1 lb hamburger
1/2 tsp garlic powder
½ tsp onion powder
½ tsp coarse ground black pepper
1/2 tsp salt
½ cup water
1 can (10 oz) tomato bisque soup
1 Tbsp cane syrup
2 tsp lemon juice
1 tomato, diced
1 small yellow onion, diced
6 button mushrooms
3 cups cabbage, chopped
1 cup cheddar cheese, shredded


1. Preheat oven to 375 degrees.
2. Brown hamburger in a skillet with garlic and onion powder, pepper and salt. Drain well.
3. Meanwhile bring water to boil in a saucepan. Add soup, syrup, lemon juice, tomato, onion, and mushrooms. Cook over medium heat for 5 minutes.
4. Grease a 9x13 casserole dish. Distribute cabbage evenly on bottom of dish, follow with a layer of ground beef, and pour tomato soup mixture over top. Cover with aluminum foil and bake 30 minutes.
5. Sprinkle with cheese and return to oven uncovered, for an additional 15 minutes.

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