Ground Beef and Cabbage Casserole with Cheddar and Ritz Topping
This hearty casserole combines seasoned ground beef with tender sautéed cabbage and onions, all bound together with a creamy soup and cheese mixture. The dish is topped with a golden layer of crushed Ritz crackers mixed with melted butter and sharp cheddar cheese that bakes to a satisfying crunch. It's an economical comfort food that transforms simple ingredients into a filling family meal, perfect for busy weeknights when you need something substantial and warming. The cabbage becomes mellow and sweet as it cooks, while the crackers add textural contrast to the creamy layers beneath.
Ingredients
- 1 pound lean ground beef
- salt
- pepper
- 1 small head green cabbage, cored and coarsley chopped
- 1 medium onion, diced
- 8 tablespoons salted butter
- 1 10-ounce can condensed cream of chicken or cream of mushroom soup
- ⅓ cup mayonnaise
- 5 ½ cup shredded sharp cheddar cheese, divided
- 30 Ritz crackers, coarsely crushedpanko breadcrumbs1:1glutenadds gluten
similar crunch but less buttery flavor
- 3 tablespoons butter, melted
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Brown and crumble the ground beef in a nonstick skillet and season with salt and pepper, then transfer to a greased 9x13-inch baking dish
- 3
Wipe skillet clean and melt butter over medium heat, add cabbage and onion and cook 8 to 10 minutes to cook the cabbage down some, season with salt and pepper, then spread cabbage mixture over ground beef
- 4
Stir together condensed soup, mayonnaise, and 1/2 cup of shredded cheddar cheese in a medium bowl and spread over cabbage mixture
- 5
Stir together Ritz crackers, melted butter and remaining cheddar cheese in a medium bowl and sprinkle mixture on top of casserole
- 6
Bake for 30 minutes
Tips
Go easy on the salt when seasoning the cabbage since condensed soup contains a good amount of sodium
Wipe the skillet clean between cooking the beef and sautéing the vegetables to prevent any burnt bits from affecting the cabbage flavor
Cook the cabbage until it starts to soften but still has some texture to prevent it from becoming mushy during baking
Good to Know
refrigerate covered for up to 3 days
assemble completely and refrigerate up to 1 day before baking, add 10 minutes to bake time if cold
let rest 5 minutes after baking for easier slicing
Common Mistakes
avoid overseasoning the cabbage with salt since the condensed soup adds significant sodium
don't skip cooking the cabbage first or it will release too much moisture during baking
ensure the ground beef is fully cooked and drained to prevent a greasy casserole
Substitutions
Dairy-Free Swaps
richer and less processed option
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of cheese?
Yes, you can substitute with Colby, Monterey Jack, or a cheese blend. Avoid very mild cheeses as they won't provide enough flavor contrast to the rich casserole.
What if I don't have Ritz crackers?
Buttery round crackers, crushed saltines mixed with extra butter, or seasoned breadcrumbs work well. The goal is a crunchy, buttery topping that browns nicely.
How long will this keep in the refrigerator?
The casserole will keep covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish covered in a 300°F oven.