Description
This Old-Fashioned Cabbage Casserole is a hearty and comforting dish made with layers of sauerkraut, ground beef, creamy soups, and cheddar cheese. Perfect for family dinners or potlucks, it’s packed with flavor and nostalgia!
Ingredients
Units
Scale
- 1 (14.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 cup butter
- 1 pound ground beef
- 1 (10-ounce) package frozen chopped broccoli, thawed and drained
- 1 (10-ounce) package frozen chopped onions, thawed and drained
- 1 (10-ounce) can condensed cream of chicken soup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can sauerkraut, drained
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium saucepan, combine the cream of mushroom soup, milk, and chopped onion. Cook over medium heat, stirring occasionally, until the onion softens and the soup is heated through.
- In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
- Stir the cooked ground beef, broccoli, onions, cream of chicken soup, salt, and pepper into the mushroom soup mixture.
- Spread the sauerkraut evenly across the prepared baking dish. Layer the ground beef and vegetable mixture on top.
- Sprinkle shredded cheddar cheese evenly over the casserole.
- Bake for 45-50 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
- Let the casserole cool for 10 minutes before serving.
Notes
- Replace frozen vegetables with fresh broccoli and onions for a fresher taste.
- Add red pepper flakes for a spicier kick.
- Serve alongside mashed potatoes or rice for a complete meal.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg