Easy Amish sausage and cabbage casserole
A budget friendly option for a busy day dinner. Simply toss the ingredients into your crockpot and come home to a hearty meal waiting for you, or bake it in the oven for an easy dinner option.
Equipment
- 7 quart crockpot (linked below)
- Chef's knife (linked below)
- Cutting board (linked below)
- Spatula (linked below)
Ingredients
- 5 1/2 cups chopped cabbage
- 5 cubed medium sized potatoes (peeling optional)
- salt and ground black pepper (to taste)
- Season all (Lawry's salt) (to taste)
- 3 1/2 cups frozen green beans or 1 14.5 oz. canned green beans (drained)
- 3/4 cup diced onion white or yellow
- 1 lb. loose browned sausage mild or hot
- 2-10.5 oz. cream of mushroom soups *see notes below
Topping optional:
- shredded cheddar cheese
Instructions
Baked method:
- Preheat oven to 350 degrees. Layer the cabbage then potatoes in a 13 by 9 inch baking dish and season with seasonings (to taste). Add green beans and onions, then season again with salt, pepper and Season all. Sprinkle pre-cooked sausage over top of the veggies and then spread soups on top of the casserole ensuring the casserole is evenly covered.
- Cover the casserole with foil and bake in the preheated oven for 60-75 minutes, or until the veggies and potatoes have softened to preference and the casserole is heated through. Remove the casserole from the oven and stir to combine the soups into the casserole. Top the hot casserole with shredded cheese (optional) and return to the oven for 5 minutes to melt the cheese.
- Allow to cool slightly and Enjoy! Keep scrolling for the photos and notes below.
Crockpot/slow cooker method:
- Layer the ingredients into a 6-7 quart crockpot starting with the cabbage and then potatoes. Season the cabbage and potatoes with salt, pepper and season all (to taste), then add the green beans, onions and season again. Add the layer of pre-cooked sausage and then spread the soups over top of the casserole, ensuring the veggies and potatoes are well covered.
- Cook the cabbage casserole on low for 5-6 hours, or on high for 4.5-5 hours, until the potatoes and veggies have softened to preference (cooking times may vary). To keep the casserole from burning against the sides too much give it a stir halfway through the slow cooking process.
- Once the casserole is fully cooked, top with shredded cheese (optional) and allow the cheese to melt before serving. Allow to cool slightly and Enjoy!
Notes
Feel free to add the seasonings of your preference to this casserole!
I prefer to use Russet or baking potatoes in this casserole.
Step by step photos and notes below!
Tried this recipe?Let us know how it was!