When the weather turns chilly or I just need something that feels like a big, warm hug, my go-to is this Creamed Cabbage and Beef Casserole. Seriously, it’s the ultimate comfort food! It comes together so fast, too – you can have it from the pantry to the oven in under 15 minutes. I remember making this for the first time when I was trying to use up some leftover cabbage, and my whole family just raved about it. It’s become an absolute staple in our rotation for good reason!
Why You'll Love This Creamed Cabbage and Beef Casserole
This casserole is a weeknight dinner dream! You’ll love it because:
- It’s super quick to prep – seriously, just 15 minutes!
- Everything cooks in one pan, meaning minimal cleanup.
- It’s a guaranteed crowd-pleaser that everyone, even picky eaters, will devour.
- It’s incredibly satisfying and hearty, perfect for a filling meal.
Gathering Your Ingredients for Creamed Cabbage and Beef Casserole
Alright, let’s get everything ready! It’s pretty straightforward, which is what I love about this dish. First, you’ll need about a pound of good ol’ ground beef. I usually go for 80/20, it just gives the best flavor when it browns up. Then, grab one medium onion and give it a rough chop, and a couple of cloves of garlic that you’ll want to mince up nice and fine. These aromatics are key to building that yummy base flavor!
Beef and Aromatics
So, for the beef and aromatics, you’re going to take that ground beef and pop it into a skillet over medium heat. Just let it brown, breaking it up with your spoon as it cooks. Make sure you drain off any extra grease – nobody wants a greasy casserole! Once the beef is browned, toss in your chopped onion and minced garlic. Cook them with the beef for a few minutes until that onion starts to get nice and soft and smells amazing.
Creamy Sauce Base
Now for the magic that makes it *creamed*! You’ll need one can of condensed cream of mushroom soup. Don’t drain it, just dump the whole can in. Then, about half a cup of milk and a quarter cup of sour cream will make it super creamy and tangy. This combo is what gives the casserole that luscious, rich texture that just coats everything perfectly.
The Star Ingredients
The stars of the show, besides the beef, are the cabbage and cheese! You’ll need about 4 cups of shredded cabbage. I usually just grab a bag of pre-shredded because I’m all about saving time, but if you want to shred it yourself, go for it! Just make sure it’s shredded relatively finely so it cooks down nicely. And of course, a cup of shredded cheddar cheese for that gooey, bubbly topping. Mmm, cheddar!
Seasoning for Perfect Flavor
Don’t forget the seasoning! Just a teaspoon of salt and half a teaspoon of black pepper will do the trick. It’s simple, but it really wakes up all those other flavors. You can always add a little more salt at the end if you feel it needs it, but this amount is usually spot on with the soup.
Simple Steps to Prepare Your Creamed Cabbage and Beef Casserole
Okay, getting this casserole into the oven is a breeze! First things first, you’ll want to preheat your oven to 375°F (190°C). While that’s heating up, grab a large skillet. You’re going to brown your ground beef over medium heat. Break it up as it cooks, just get it all crumbled nicely. Once it’s all browned, carefully drain off any excess fat. We don’t want a greasy casserole, nobody does!
Browning the Beef and Building Flavor
After you’ve drained that fat, it’s time to add the flavor builders. Toss your chopped onion and minced garlic right into the skillet with the browned beef. Cook them together for a few minutes, stirring occasionally, until that onion gets nice and soft and smells absolutely divine. This step is so important for getting that deep, savory flavor base going.
Creating the Creamy Mixture
Now for the creamy goodness! Stir in the condensed cream of mushroom soup, the milk, and the sour cream. Add in your salt and pepper too. Give it all a good stir to combine everything with the beef and onion mixture. It should start looking nice and saucy already!
Incorporating the Cabbage
Next up, the star vegetable! Add your 4 cups of shredded cabbage to the skillet. Stir everything together really well, making sure that cabbage gets coated in that delicious, creamy beef mixture. It might look like a lot of cabbage at first, but it will wilt down as it cooks.
Assembly and Baking the Casserole
Now, take your lightly greased 9×13 inch baking dish. Pour that wonderful beef and cabbage mixture into it, spreading it out evenly. Finally, sprinkle the shredded cheddar cheese all over the top. Pop that into your preheated oven and bake for about 25 to 30 minutes. You’re looking for it to be heated all the way through and for that cheese to be all melted and bubbly. It smells amazing while it’s baking, trust me!
Tips for a Perfect Creamed Cabbage and Beef Casserole
This casserole is pretty forgiving, but a few little tricks can make it even better! If you’re not a huge fan of mushroom soup, or just want to switch things up, try using cream of celery soup instead. It gives it a slightly different, but equally delicious, creamy flavor. Honestly, either works great! You can also toss in a pinch of dried thyme or parsley with the salt and pepper if you want a little extra herby kick.
Enhancing Creaminess and Flavor
Want to take the creaminess up a notch? Sometimes I’ll add a tablespoon or two of extra sour cream or even a splash of heavy cream to the sauce mixture. It just makes it extra luscious. And if you’re feeling fancy, a tiny pinch of nutmeg can really enhance the savory flavors, especially with the cabbage.
Achieving a Crispy Topping
For that perfect golden crust, you’ve got a couple of options! The easiest is to just let the cheese get bubbly and lightly browned in the oven. But if you really want some crunch, try sprinkling some buttery breadcrumbs over the cheese before you bake it. Panko breadcrumbs work especially well for that extra crispiness. Just a thin layer is all you need!
Serving and Storing Your Creamed Cabbage and Beef Casserole
Delicious Serving Pairings
This Creamed Cabbage and Beef Casserole is so hearty and filling on its own, but it’s also fantastic with some simple sides. A nice crisp green salad with a tangy vinaigrette cuts through the richness beautifully. Some crusty bread for soaking up any extra creamy sauce is always a winner in my book, too!
Proper Storage and Reheating
Got leftovers? Lucky you! Let the casserole cool down a bit, then cover it tightly with plastic wrap or foil, or just pop it into an airtight container. It’ll keep nicely in the fridge for about 3-4 days. To reheat, just pop a portion back into the oven at around 350°F (175°C) until it’s warmed through, or you can even zap it in the microwave for a quick reheat. Sometimes, I’ll add a tiny splash of milk or water when reheating to bring back some of that creamy moisture.
Frequently Asked Questions About Creamed Cabbage and Beef Casserole
Got questions about this hearty dish? I’ve got answers!
Can I make this Creamed Cabbage and Beef Casserole ahead of time?
Oh, absolutely! This is one of those dishes that’s perfect for making ahead. You can totally assemble the whole casserole, cover it tightly, and keep it in the fridge for up to 24 hours before you want to bake it. Just add the cheese topping right before it goes into the oven. You might need to add a few extra minutes to the baking time if it’s going in cold from the fridge, but it’s totally doable!
What are good substitutions for cream of mushroom soup?
If mushrooms aren’t your jam, or you just don’t have cream of mushroom soup on hand, no worries! Cream of celery soup is a fantastic swap and gives it a slightly different, but still delicious, creamy flavor. You could also try cream of chicken soup, though I find the celery or mushroom ones work best with the cabbage and beef. Just use a 10.75 oz can, same as the mushroom soup!
Can I add other vegetables to this casserole?
Yes, you totally can! I love tossing in other veggies to bulk it up or add more flavor. Diced carrots cook down nicely and add a touch of sweetness. Frozen peas or corn are also great additions – just stir them in with the cabbage. Make sure whatever veggies you add are bite-sized so they cook through properly in the baking time.
Estimated Nutritional Information for Creamed Cabbage and Beef Casserole
Just a heads-up, these are estimates, but based on the ingredients, one serving of this Creamed Cabbage and Beef Casserole typically has around 450 calories. You’re looking at about 30g of fat, 25g of protein, and 15g of carbohydrates. It’s a pretty satisfying meal! For more information on nutritional values, you can check out resources like the MyFitnessPal database.
Print
Amazing Creamed Cabbage and Beef Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and comforting casserole featuring tender beef and creamy cabbage, baked to perfection.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cabbage
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a skillet over medium heat. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet with the beef and cook until the onion is softened.
- Stir in the condensed cream of mushroom soup, milk, sour cream, salt, and pepper.
- Add the shredded cabbage to the skillet and stir to combine with the beef mixture.
- Pour the mixture into a lightly greased 9×13 inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
Notes
- For a richer flavor, you can use cream of celery soup instead of cream of mushroom soup.
- Add other vegetables like carrots or peas for extra nutrients.
- Top with breadcrumbs before baking for a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 casserole serving
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: creamed cabbage, beef casserole, comfort food, easy dinner, one-dish meal