Creamed Cabbage and Ground Beef Casserole
This creamed cabbage and ground beef casserole is the comfort food you didn't know you were missing. White rice? No – we're doing egg noodles, a sharp cheddar bechamel, and properly browned beef. 45 minutes, one skillet, no canned soup.
Equipment
- 12-inch cast-iron skillet or heavy stainless steel pan
- Large Pot
- Box grater
- Wooden spoon or spatula
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 medium green cabbage (about 2 lbs), cored and sliced into 1-inch ribbons
- 4 cloves garlic, thinly sliced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup low-sodium chicken or beef broth
- 1 tbsp Dijon mustard
- 6 oz sharp cheddar, shredded (about 1.5 cups)
- 8 oz wide egg noodles
- Kosher salt, black pepper, red pepper flakes (optional)
Instructions
- Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook egg noodles to 1 minute less than al dente. Drain and toss with a tiny bit of oil.
- Season beef with salt and pepper. Heat olive oil in a 12-inch skillet over medium-high heat. Add beef in a flat, even layer and let sit undisturbed for 4 minutes for a deep sear. Break into chunks, cook another 2 minutes, then transfer to a bowl with a slotted spoon, leaving fat in pan.
- Add diced onion and a pinch of salt to the pan. Cook 3-4 minutes until softened. Add cabbage in handfuls, letting each wilt before adding more. Cook 10-12 minutes until tender and starting to brown. Add sliced garlic in last 2 minutes, stirring until fragrant. Transfer cabbage to bowl with beef.
- Reduce heat to medium. Add butter to pan. Once melted, add flour and whisk constantly for 2 minutes to make a roux. Slowly pour in milk and broth, whisking continuously. Bring to a gentle simmer until thickened. Off heat, whisk in Dijon mustard and 1 cup shredded cheddar. Season with salt and pepper.
- Add beef, cabbage, and cooked noodles back to skillet with sauce. Stir until evenly coated. Sprinkle remaining 1/2 cup cheddar over top.
- Transfer skillet to oven. Bake 15-20 minutes until bubbly and cheese is golden. Let rest 10 minutes before serving.
Notes
Make ahead: Assemble casserole without baking, cover, and refrigerate up to 2 days. Add 15 minutes to bake time. Freeze: Assemble in freezer-safe dish, wrap tightly, freeze up to 3 months. Thaw overnight then bake, or bake from frozen at 375°F for 60-70 minutes. Key tips: Pat cabbage dry after slicing to prevent wateriness. Season every layer. Let casserole rest 10 minutes before serving for clean slices.