If you are on the hunt for beef cabbage casserole recipes, this is one you will want to add to your rotation of dinner ideas for the Fall and Winter this year! This is tasty and super simple. My husband told me I could cook it every night and he would eat it over and over again.
You know me, I am all about easy recipes and this one certainly meets that expectation. I modified it a bit from a recipe I found in one of our family cookbooks that was published back in 1988 with the Arkansas Homemakers Council.
I made this last week when we had football practice for three of our boys. I assembled it and popped it in the oven on a super low temperature and then dinner was ready when we all walked in the door. I will also give you cooking time for traditional occurrences when you make this and you’re home the entire time it is cooking.
- 1 lb lean ground beef (we use grass fed beef)
- 2 T olive oil
- 2 cloves garlic, minced
- 1 T onion powder
- 3-4 cups shredded cabbage (I used an entire bag of Trader Joe’s shredded cabbage)
- 1 1/2 c uncooked regular rice (NOT MINUTE RICE)
- 3 c water (to cook the rice in)
- 1 (10 oz) can cream of chicken soup
- 1 can of Rotel, undrained
- 3/4 c water (seperatly to mix with the soup)
- 2 T butter
- 1 c shredded cheddar cheese
- salt and pepper to taste
Over medium heat, brown your hamburger meat with the olive oil and garlic. Add salt and pepper to the beef, to taste, while it is cooking.
While this is going bring another pot of water to boil for your rice. Again, we are NOT using Minute Rice. For 1 and 1/2 cups of uncooked rice you will need 3 cups of boiling water. Cook the rice according to the package instructions.
Once the rice is done pour it into a 9×13 casserole dish.
Once the hamburger meat is done, toss it over the rice. Distribute evenly.
If you need to strain out any grease, hold onto the grease to stir fry the cabbage.
If there was no grease left in the pan from the beef, add in another tablespoon of olive oil.
Stir fry the shredded cabbage.
Once the cabbage is crispy, toss it over the beef. distribute evenly over the beef.
In a bowl mix the 3/4 cup of water and the cream of chicken soup in a bowl. Use a whisk to mix well.
Add the undrained can of Rotel. Stir well to combine.
Pour it over the cabbage and use a spoon to distribute evenly over the cabbage.
Take 2 T of butter and cut it up into little pats of butter.
Distribute them over the top of the casserole.
This is not a heavy casserole at all, the soup amount is limited and you’re using water instead of milk. The butter just really melts everything together.
Top with shredded cheese.
Pop the casserole dish into the oven.
Cook it on 350 for about 30-40 minutes, or until the cheese is bubbly and everything is well combine.
I cooked it on 150 degrees for 2 hours because we were gone that long for football practice galore this particular night for three kiddos.
Plate it up and serve with a salad or dinner rolls if you like. It’s just amazing.
Understand this is not a real creamy casserole. I really, really like it. It was not heavy at all.
If you want a heavier version, add in a cup of sour cream with the soup, water and Rotel. Yummy both ways!
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