Beef, Potato, & Cabbage, Casserole

                                                                           

 

 

This makes a casserole big enough for 8 generous portions. Cut the recipe in 1/2 to make enough for 4 people. But I am letting you know the leftovers are even better the next day!

 

 





2 LBS Ground Beef

1 Onion Chopped

1 TSP Each Garlic Powder & Onion Powder

1 TBS Chopped Parsley

3 TBS Tomato Paste

2, 10.5 oz. Cans Cream Of Mushroom Soup or your choice of Cream Soup

1 Can of Milk using the empty soup can to measure

2 Cups Shredded Cabbage about 1/2 of a small head

5 Medium Potatoes, peeled & sliced

1, 16oz. Size Bag of Frozen Mixed Vegetables

2 Cups Shredded Cheese ( I used Krafts Mac & Cheese Blend).

1 & 1/2 Cups French Fried Onions ( like Durkee)

Brown the beef with the onion & drain. Return to the pan & add spices & the tomato paste blending well. In the bottom of a deep 9x13 pan place the shredded cabbage. layer the potatoes over the cabbage. Next layer the prepared beef. Spread the frozen veggies over the beef. Now stir the soups & milk together & pour it over all. Cover with foil & bake at 350 degrees for 1 & 1/2 hours. Now uncover & spread the shredded cheese over the top & then the French Fried Onions, return to the oven & bake another 1/2 hour testing with a sharp knife to see if the potatoes are soft. If not let in oven for 10 minutes or so to make sure they are cooked! SERVE UP with crusty hot bread or biscuits! YUMMY!