You know those nights when you need dinner to be easy, comforting, and satisfying all at once? That’s exactly why my Mushroom Beef Cabbage Bake became a family favorite. I first threw it together one rainy Tuesday when the kids were cranky and my energy was low – just browned some beef, tossed in whatever veggies we had, and let the oven work its magic. The smell alone had everyone gathered at the table before I even pulled it out! This hearty casserole is the kind of meal that fills your kitchen with warmth and your belly with happiness, all while being simple enough for busy weeknights.
Table of Contents
Table of Contents
Why You’ll Love This Mushroom Beef Cabbage Bake
This recipe has become my go-to for so many reasons:
- Weeknight hero: It comes together in under an hour with minimal cleanup – just one skillet and a casserole dish!
- Comfort in every bite: The savory beef, earthy mushrooms and sweet cabbage create magic together under that melty cheese topping.
- Family-approved: Even my picky eater asks for seconds when I make this (shhh…I sometimes sneak in extra veggies).
- Versatile: Serve it straight from the oven, pack leftovers for lunch, or freeze individual portions for future easy meals.
Ingredients for Mushroom Beef Cabbage Bake
Here’s everything you’ll need to make this cozy bake (measurements matter!):
- 1 lb ground beef (I use 85% lean – enough fat for flavor but not too greasy)
- 2 cups sliced mushrooms (cremini add nice depth, but white work too)
- 4 cups shredded cabbage (about 1/2 medium head)
- 1 medium onion, diced (yellow or white both work)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
- 1 can (10.5 oz) cream of mushroom soup (the secret shortcut!)
- 1/2 cup beef broth (low-sodium if watching salt)
- 1 tsp Worcestershire sauce (that umami kick!)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly cracked if you have it)
- 1 cup shredded cheddar cheese (sharp gives the best flavor)
Ingredient Notes & Substitutions
This recipe is wonderfully flexible:
- No canned soup? Make a quick roux with 2 tbsp butter, 2 tbsp flour, then whisk in 1 cup milk + extra mushrooms.
- Extra veggies like diced carrots or bell peppers add color and nutrition – just sauté with the onions.
- Ground turkey works if you prefer, but add 1 tbsp olive oil since it’s leaner.
- Cheese options: Try Swiss or mozzarella instead of cheddar for a different twist.
How to Make Mushroom Beef Cabbage Bake
Trust me, this cozy bake comes together faster than you’d think! Here’s how I do it:
- Heat your oven to 375°F – this gives everything time to get nice and bubbly while the cheese turns golden.
- Brown that beef! I use a big skillet (my cast iron works great) over medium heat until it’s no longer pink. Drain off excess grease – nobody wants a soggy bake!
- Wake up those aromatics by tossing in the onion and garlic. Cook until they smell amazing and look translucent, about 3 minutes.
- Mushrooms and cabbage join the party! Stir them in and let them get slightly tender – just 5 minutes does the trick.
- Bring it all together with the soup, broth, Worcestershire, and seasonings. Give it a good stir until everything’s coated in that luscious sauce.
- Into the casserole dish it goes! Top with that glorious cheddar cheese (I always sneak a few extra shreds).
- Bake 25-30 minutes until the edges are bubbling and the cheese makes you want to dive right in.
Tips for Perfect Mushroom Beef Cabbage Bake
After making this dozens of times, here are my golden rules:
- Pat your cabbage dry after shredding – wet veggies make for a watery bake.
- Let it rest 5 minutes before serving (so hard to wait!) so the sauce thickens up perfectly.
- For extra crispness, broil the last 2 minutes – just watch it like a hawk!
35-Minute Mushroom Beef Cabbage Bake for Insanely Easy Comfort
A hearty and comforting mushroom beef cabbage casserole that’s perfect for a family dinner. This dish combines savory ground beef, earthy mushrooms, and tender cabbage in a rich sauce, baked to perfection.
- Total Time: 45 mins
- Yield: 6 servings 1x
Ingredients
- 1 lb ground beef
- 2 cups sliced mushrooms
- 4 cups shredded cabbage
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Brown ground beef in a large skillet over medium heat. Drain excess fat.
- Add onion and garlic, sauté until softened.
- Stir in mushrooms and cabbage, cook until slightly tender.
- Mix in cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper.
- Transfer mixture to a greased casserole dish.
- Sprinkle shredded cheese on top.
- Bake for 25-30 minutes until bubbly and cheese is melted.
Notes
- Use lean ground beef for less grease.
- Substitute cream of mushroom soup with a homemade sauce if preferred.
- Add extra veggies like carrots or bell peppers for more flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
Serving Suggestions for Mushroom Beef Cabbage Bake
This hearty bake really stands on its own, but here’s how I love to serve it:
- Crusty bread for soaking up every last bit of that delicious sauce (my kids fight over the crispy edges!)
- A simple green salad with tangy vinaigrette cuts through the richness perfectly
- Roasted potatoes make it extra comforting on chilly nights – check out my recipe for oven baked mashed potatoes for another cozy side!
Honestly? Sometimes we just grab forks and eat it straight from the baking dish – no shame in my cozy dinner game! If you want more easy comfort food ideas, follow along on Facebook!
Storing and Reheating Mushroom Beef Cabbage Bake
This bake keeps beautifully! Let it cool completely, then cover tightly and refrigerate for 3-4 days. For longer storage, freeze individual portions (without cheese topping) for up to 3 months. To reheat, I prefer the oven at 350°F until warmed through – about 15 minutes. The microwave works in a pinch (1-2 minutes), but the cheese won’t stay as dreamy. Pro tip: Add a splash of broth when reheating to keep everything moist!
Mushroom Beef Cabbage Bake Nutritional Info
Nutrition can vary based on your specific ingredients, but here’s the general breakdown per serving (about 1/6th of the bake): 320 calories, 22g protein, 15g carbs (3g fiber), and 18g fat. Not bad for such a satisfying meal! The cabbage packs vitamin C while the beef gives you iron – comfort food that loves you back. If you enjoy hearty beef dishes, you might also like my recipe for hamburger casserole.
FAQs About Mushroom Beef Cabbage Bake
Here are answers to the questions I get asked most about this cozy bake:
Can I freeze Mushroom Beef Cabbage Bake?
Absolutely! Just wait to add the cheese topping until you’re ready to bake. Freeze the assembled casserole (without cheese) for up to 3 months. Thaw overnight in the fridge before baking as directed – don’t forget to add that cheese!
Can I use fresh mushrooms instead of canned soup?
Of course! I sometimes make a quick homemade sauce with fresh mushrooms – sauté extra with the onions, then make a roux with butter and flour before adding milk. It’s delicious, though the canned soup version will always be my quick weeknight savior. For another great mushroom recipe, check out my mushroom wild rice pilaf.
Why does my bake come out watery?
Ah, the cabbage strikes again! Always pat your shredded cabbage dry with paper towels before adding it. And don’t skip draining the beef fat – those two steps make all the difference between soggy and perfect.
Can I make this vegetarian?
Sure thing! Swap the beef for lentils or plant-based crumbles, use vegetable broth, and skip the Worcestershire (or find a vegan version). The mushrooms give such great meaty flavor that you won’t miss the beef!
