Dishes such as this – I’ve always called them “casseroles”. In recent years, I’ve met friends who would call this a “hot dish”. And up until I went to Facebook to see who called it what, I totally thought it was one of those regional terminology things. But there is in fact a difference between casserole and hot dish.
Evidently, casseroles are mixed, while a hot dish is layered. Who knew? And in light of that, I should probs change the name of this recipe… 😬😂
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Ground Beef & Cabbage Casserole
Description
An easy yet delicious hot dish inspired by A Chef’s Life (my fave PBS show).
Ingredients
Scale
- 1 pound ground beef
- 1/3 cup finely chopped onion
- 1 10 1/2-ounce can cream of mushroom soup (cream of chicken will work in a pinch)
- 4 ounces Velveeta cheese, cubed
- 1/2 cup milk, more if needed
- Salt & Pepper
- 6 cups shredded cabbage
- 1 large potato (very) thinly sliced*
- Shredded Cheese of choice (I use colby jack)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Heat a medium to large skillet over medium-high heat, add the ground beef and the onion, break it up into small pieces, and brown for 8-10 minutes or until the ground beef is no longer pink. Reduce the heat and add the cream of mushroom soup, Velveeta, and milk. Simmer and stir until the cheese is melted and the mixture is completely combined. Season with salt and pepper to taste.
- Spread the cabbage evenly in the bottom of a 9×13 baking dish. Layer the potato slices on top of the cabbage, spread the ground beef mixture over the potatoes, and top with shredded cheese.
- Put it in the oven, bake for 35 minutes covered and 10 minutes uncovered. Remove the casserole (or should I say hot dish) from the oven and let stand 10 minutes before serving. Enjoy!
Notes
- I use my mandoline slicer to get my potatoes sliced thin enough.
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.