Cabbage Casserole

2 pounds ground chuck, fried and drained
1 large head cabbage, cored, chopped and boiled in water until tender
4 cans campbells, cream of mushroom soup
2 soup cans milk
salt and pepper to taste

Combine all ingredients in a large baking dish and bake in 350 degree oven for 45 to 60 minutes.

Delicious!

I love cabbage. I love cream of mushroom soup. I think I'd add some nice size chunks of mushrooms to this dish, maybe a brown mushroom or some chunks of portabella mushrooms (any hearty flavor mushroom). Maybe substitute 1# of ground turkey for 1# of ground chuck to reduce the fat, but only I would still want at least 50% chuck for the flavor so I would not substitute all the beef out of the dish. This actually sounds pretty good.


Still the first thing that comes to mind is that I wonder what it would taste like if the cream of mushroom soup was eliminated and if tomato soup was used as a replacement? We make cabbage rolls with a ground beef/rice mixture as the stuffing, top it off with tomato soup sauce. The cabbage casserole with tomato soup might be an easier way of achieving the same taste, if tomato soup was substituted.

That sounds like a good idea