Brenda Gantt Cabbage Casserole Recipe
Love cozy, hearty meals? Try this Brenda Gantt cabbage casserole recipe. It's simple, flavorful, and full of comfort. Brenda Gantt shares Southern recipes that warm the heart.
Ingredients
- 1 large head green cabbage about 2 lbs, chopped
- 1 lb ground beef lean works best
- 1 medium onion diced
- 2 cups shredded cheddar cheese sharp for extra flavor
- 1 can 10.5 oz cream of mushroom soup
- 1 cup sour cream
- 1 cup cooked rice white or brown
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tbsp butter melted
- Optional: 1/2 tsp red pepper flakes for a kick
Instructions
Prep the Cabbage
- Chop cabbage into bite-sized pieces. Boil in salted water for 10 minutes until tender. Drain well.
Cook the Beef Filling
- Heat skillet over medium heat. Add ground beef, onion, and garlic. Cook until beef browns. Drain fat.
Mix the Creamy Base
- In a bowl, combine cream of mushroom soup and sour cream. Stir in cooked rice, salt, pepper, and paprika.
Layer the Casserole
- Preheat oven to 350°F. Spread half cabbage in baking dish. Add beef mixture on top.
Add Cheese and Sauce
- Sprinkle 1 cup cheese over beef. Pour creamy sauce evenly. Top with remaining cabbage.
Finish with Toppings
- Sprinkle rest of cheese. Mix crushed crackers with melted butter. Scatter on top.
Bake to Perfection
- Bake for 30-35 minutes until bubbly and golden. Let rest 5 minutes before serving.
- How to make Brenda Gantt cabbage casserole is this easy! Follow these steps for a crowd-pleaser.
Notes
- Cool completely before storing.
- Fridge: airtight container up to 4 days.
- Freezer: Wrap tightly, up to 2 months.
- Reheat: Oven at 325°F for 20 mins. Add milk if dry.
- Microwave: Covered, 2-3 mins per serving. Stir halfway.
- Avoid multiple reheats for best taste.