Ingredients for Amish Cabbage Potato Casserole
- 1 lb ground chuck
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1/2 cup ketchup
- 2 lbs green cabbage, thinly sliced
- 2 lbs Yukon gold potatoes, thinly sliced
- 16 oz Velveeta cheese, sliced
- 1 cup whole milk
- 4 tablespoons butter
- salt and pepper to taste
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How to Make Amish Cabbage Potato Casserole
- 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.
- Drain off any excess grease from the skillet.
- Stir in 1/2 cup ketchup and set aside.
- Preheat oven to 350°F (175°C).
- In a greased 9x13 inch baking dish, layer half of the thinly sliced cabbage (approximately 1 lb).
- Top with half of the thinly sliced potatoes (approximately 1 lb). Season with salt and pepper.
- Arrange the sliced Velveeta cheese over the potatoes.
- Spread the ground beef mixture evenly over the cheese.
- Layer the remaining cabbage and potatoes, seasoning with salt and pepper.
- Dot the top with 4 tablespoons of butter.
- Pour 1 cup of milk evenly over the casserole.
- 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.
- Remove foil during the last 15 minutes of baking to allow the top to brown slightly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
65g
Fat
123g
Carbs
20g
