Potato Hamburger Cabbage Casserol, Pk Lake
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INGREDIENTS
- Pepper ; to taste
- 1/2 c Sharp cheddar cheese;
- 1 c Cabbage ; shredded
- 1 1/2 c cheddar cheese ; shredded
- 2 lb Lean ground beef
- 2 c Spaghetti sauce
- 2 c Potatoes ; sliced
- Salt ; to taste
INSTRUCTIONS
In a large baking dish place a layer of potatoes and cheese .Bake at 350 degrees for 20 minutes. Brown meat and drain while potates and cheese is baking, add the shredded cabbage and stir togethers until cabbage is mixed with beef. Add spaghetti sauce to this mixture. Add meat and cabbage mixture to potatoes. Top with 1 1/2 cups shredded cheese. Bake 20 minutes more. The left overs are excellent the next day for the seasoing blend togethe. NOTES : At times I will use 1 pound ground beef and 1 pound fresh sausage in place of the two pounds of ground beef. Also instead of the cheddar cheese I will use a blend of mexican cheese with jalapano peppers. Recipe by: Barbara Price Posted to MC-Recipe Digest V1 #934 by "abprice@wf.net"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (349g) | ||
| Recipe Makes: 6 | ||
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| Calories: 573 | ||
| Calories from Fat: 298 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 33.1g | 44 % | |
| Saturated Fat 16.7g | 83 % | |
| Monounsaturated Fat 11.5g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 149.5mg | 46 % | |
| Sodium 749.5mg | 26 % | |
| Potassium 1039mg | 27 % | |
| Total Carbohydrate 22g | 6 % | |
| Dietary Fiber 3.7g | 15 % | |
| Sugars, other 18.3g | ||
| Protein 44.7g | 64 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 573
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