Amish Cabbage And Potato Casserole
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Features of Amish Cabbage And Potato Casserole
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Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Calorie, Reduced Carbs diet.
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Ingredients for Amish Cabbage And Potato Casserole (Click here for measurement conversion)
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1 1/2 lbs ground Chuck
1/2 Onion, chopped
2 Garlic Cloves, minced
1/4 cup Catsup
1/2 head Green Cabbage, coursely chopped
6-8 yukon gold Potatoes, diced
1/4 lb Velveeta Cheese, sliced
1 1/2 cups whole Milk
4 Tablespoons Butter, sliced into 8 pats
Salt and Pepper
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Method for making Amish Cabbage And Potato Casserole
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Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside. In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste. Layer the Velveeta cheese slices on top. Then spread on all of the meat mixture. Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top. Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.
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Comments
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Preparation time: 20 minutes
Cooking time: 2 1/2 hours
Serves: 4-6
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