Amish Cabbage Potato Casserole Recipe

Ingredients for Amish Cabbage Potato Casserole

• 1 lb ground chuck
• Onion
• Garlic Cloves
• 1/2 cup ketchup
• Green Cabbage
• Yukon Gold Potatoes
• Velveeta Cheese
• Whole Milk
• 4 tablespoons butter, cut into pats
• Salt and pepper to taste

How to Make Amish Cabbage Potato Casserole

1. In a large skillet, brown 1 lb ground chuck, 1 medium chopped onion, and 2 minced cloves of garlic over medium-high heat. Break up the ground beef with a spoon as it cooks.
2. Drain off any excess grease from the skillet.
3. Stir in 1/2 cup ketchup and set aside.
4. Preheat oven to 350°F (175°C).
5. In a greased 9x13 inch baking dish, layer half of the thinly sliced cabbage (approximately 1 lb).
6. Top with half of the thinly sliced potatoes (approximately 1 lb). Season with salt and pepper.
7. Arrange the sliced Velveeta cheese over the potatoes.
8. Spread the ground beef mixture evenly over the cheese.
9. Layer the remaining cabbage and potatoes, seasoning with salt and pepper.
10. Dot the top with 4 tablespoons of butter.
11. Pour 1 cup of milk evenly over the casserole.
12. Cover the baking dish with foil and bake for 1 hour and 30 minutes to 2 hours, or until the potatoes are tender and the casserole is heated through.
13. Remove foil during the last 15 minutes of baking to allow the top to brown slightly. Let stand for 10 minutes before serving.