The classic flavors of the Pennsylvania Dutch in a classic casserole! Amish Potato & Cabbage Casserole stacks layers of flavor one on top of another so you never miss out on anything! Tender potatoes and ground meat, covered in a sweet and umami dressing, are nestled in with crisp cabbage and rich, creamy cheese. Just when you thought things couldn’t get any more comforting, it’s even topped with butter! Amish Potato & Cabbage Casserole may seem humble, but each bite spins a tale of tastes that you won’t soon forget!
Ingredients
- 1 1/2 pounds ground chuck
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1/2 head green cabbage, coarsely chopped, divided
- 8 Yukon Gold potatoes, diced, divided
- salt, to taste
- black pepper, to taste
- 1/4 pound Velveeta® cheese, sliced
- 4 tablespoons butter, sliced into 8 pieces
- 1 1/2 cups whole milk
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a skillet, cook the ground chuck, the onion, and the garlic together until the meat is no longer pink, about 5-7 minutes.
Step 3 –Drain the fat from the skillet.
Step 4 –Mix the ketchup into the meat mixture and set aside.
Step 5 –In a 2-quart baking dish, layer 1/2 of the cabbage, 1/2 of the potatoes, the salt, and the pepper.
Step 6 –Layer the cheese slices on top of the potato layer.
Step 7 –Spread the meat mixture on top of the cheese layer.
Step 8 –Top the meat layer with the remaining cabbage, the remaining potatoes, the salt, and the pepper.
Step 9 –Evenly arrange the butter pieces on top of the casserole.
Step 10 –Pour the milk over the entire casserole.
Step 11 –Cover and bake until the casserole is bubbly, the potatoes are cooked through, and the cheese has melted, about 1 hour 30 minutes-2 hours.
Step 12 –Serve.
