I browned ground beef and onions in a bit of butter and then added a bag of coleslaw mix and cooked it down, seasoned it with salt and pepper, added a bit more butter and then stirred in about a cup of diced fresh tomatoes then moved it over to a casserole dish, topped it with cheese and baked it for about 15 minutes and ran under the broiler for a few more until the cheese was melted and bubbly. I happened to have several types of sliced cheese that I used a medley of (Swiss, Cheddar, Pepper Jack, and Colby Jack) but you can keep it simple and top it with shredded cheese or whatever you have on hand. That's it. It turned out delicious and uses very few ingredients. I snapped a few photos below and included the easy peasy cheesy recipe. Enjoy!
Cheesy Beef & Cabbage Bake
Ingredients:
1 pound lean ground beef (I used ground sirloin)
1 small onion, diced
16-ounce bag of coleslaw mix
1/4 cup water
3 to 4 tablespoons butter
Salt and pepper, to taste
1 cup diced tomatoes (fresh or drained canned tomatoes)
8 ounces shredded or sliced cheese (Cheddar, Pepper Jack, Swiss, etc.)
Directions:
Preheat oven to 350 degree F. Lightly grease a 9" x 13" oblong or oval casserole dish and set aside.
In a large skillet, brown ground beef and onion in 1 tablespoon butter over medium-high heat. Add coleslaw mix and 1/4 cup water; cover skillet and cook, stirring occasionally until cabbage is tender-crisp or desired consistency, Uncover and add butter; season with salt and pepper. Stir in diced tomatoes and cook uncovered for another 5 minutes. Transfer beef and cabbage mixture to prepared casserole dish. Top with cheese and bake for 15 minutes, or until cheese is melted. If desired, run under the broiler for a few minutes until cheese is bubbly. Let sit for about 10 minutes before serving to allow cheese to set.
Looks good!! Your dish looks like an 8x8 size. The recipe says 13x9.
ReplyDeleteHi Charlotte,
ReplyDeleteMy dish is actually 10" x 10" and is deeper than usual (it's LeCreuset). It's probably too much for the typical 8 x 8 unless its really deep. I figured more folks had the 13 x 9 size casseroles and didn't want anyone to buy a special pan. It filled my 10 x 10 pan almost to the tippy top. :-)
I just knew it wasn't a 13x9. Ha!!!
ReplyDeleteHi GGC,
ReplyDeleteWe enjoyed this yummy dish yesterday for supper and had some of the leftovers for lunch today. We decided to try a little sour cream to garnish our servings and it was really nice that way, too. Your parmesan biscuits went really great with it, as well.
After a couple of hot days, we've been having some really nice "fall-like" weather. Love it! :-)
Hi CyberSis,
ReplyDeleteGlad you enjoyed it. Oh my...I bet sour cream would be great on it. Great idea! I will definitely try that when I made it again. How lucky you are to be enjoying fall-like weather. Wish you could send it our way. Still hot and humid here and we've had awful thunderstorms almost every single evening this past week...some of the most violent in a long time. One evening we got 3 inches of rain! Even though it has been hot as blazes...because of all the rain and storms, everything is unbelievably green and lush. It sort of feels like we are living in a rainforest. I am so ready for fall to get here. :-)
Hi GGC,
ReplyDeleteIt's been feast or famine this year, hasn't it. We've hardly had any rain at all. The sky has at times clouded up and we've even had thunder and lightning but it all passes over with hardly a drop falling on us. Other surrounding areas have had lots, if not too much, rain. Farmers always seem to get their crops planted and harvested, though. Although right around here they could use more rain, for sure.
Oh, it looks like our egg lady is looking to sell her chickens! Her sign has been up for a couple of weeks (with presumably no takers yet.) Before long, we may need to find a new source for our beautiful, fresh eggs.
Hi CyberSis,
ReplyDeleteToo bad about your source of fresh eggs. I'm guess that means your "frittata man" isn't interested in becoming "egg man" to replace "egg lady"? LOL
Maybe you will be lucky and someone close by will buy them and continue so you will have a source. As I type this comment to you, it's almost 9:30 Sunday morning and we are having torrential downpours, thunder and lightning. It rained all night and everything was already soaked with water standing on our patio when we woke up around 7:00. But it is as dark as night outside right now. I made a "no-flip" fresh blackberry pancake this morning and bacon. The pancake should come out of the oven momentarily...so even if we lose power, we'll still have breakfast! The lights are flickering. Ahhh...the timer is going off on the oven. Hope you have a nice Sunday! :-)
I love this recipe and made it two nights in a row. It was especially good with a mixture of Swiss and Monterey Jack, and jazzed up with spices. Thanks for the recipe -- it is going into my Keto rotation :D
ReplyDelete