Ingredients
-
1 1/2
-
1/2
-
2
-
1/4
-
1/2
-
6 - 8
-
1/4
-
1 1/2
-
4
-
-
-
-
-
-
Directions
Amish Cabbage & Potato Casserole, This recipe intrigued me because I’m drawn to Amish cooking Although I really liked it just as written (it’s tasty comfort food), I believe it has the potential to be tweaked by just the right Zaar chef to make it a winner in the inexpensive-yet-delicious category (if there is one) So have at it, Zaar chefs!!! :), Really came out good used 8 oz cream cheese and 1/4 cup ground cheddar as I didn’t have Velveeta I also used a can of condense milk in place of whole milk and red cabbage instead of green I really liked the hint of catsup in the casserole I also used the slow cooker on high for 4 hours , Really came out good used 8 oz cream cheese and 1/4 cup ground cheddar as I didn’t have Velveeta I also used a can of condense milk in place of whole milk and red cabbage instead of green I really liked the hint of catsup in the casserole I also used the slow cooker on high for 4 hours
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Steps
|
1
Done
|
Brown Ground Chuck, Onions and Garlic in a Skillet. Drain. Mix in Catsup and Set Aside. |
|
2
Done
|
in a 2 Quart Baking Dish, Layer 1/2 of the Cabbage, Then 1/2 of the Potatoes, and Salt & Pepper to Taste. |
|
3
Done
|
Layer the Velveeta Cheese Slices on Top. |
|
4
Done
|
Then Spread on All of the Meat Mixture. |
|
5
Done
|
Add Another Layer of the Cabbage, Then Another Layer of Potatoes and Salt & Pepper to Taste. Arrange Pats of Butter Evenly on Top. |
|
6
Done
|
Pour Milk Over Entire Casserole and Bake, Covered, For 1 1/2 Hours to 2 Hours in a Preheated 350 Degree Oven. |
