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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hamburger or Venison Potato and Cabbage Casserole Recipe

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This recipe for Hamburger or Venison Potato and Cabbage Casserole is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 c. sliced spuds
1 1/2 pts. sour cream
9-10 c. sliced cabbage
1/2 c. butter
3 lb. hamburger (I prefer venison)
1 1/2 large onion, chopped
2 cloves garlic, minced
2 cans mushrooms
1 1/2 c. milk
2 cans Cream of Mushroom soup
Directions:
Directions:
Boil spuds until half done, put in casserole dish. Put sour cream over and mix gently.
Fry cabbage in butter until limp, then put on top of spuds.
Fry the hamburger, onion and garlic until brown, drain and put on top of cabbage.
Mix soup, milk, mushrooms, and pour over all.
Season each layer with your favorite seasonings.
Bake at 350º for 1 hour.
Serves 12.

 

 

 

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