Amish Cabbage & Potato Casserole

• 1 1/2 lbs ground chuck
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1/4 cup catsup
• 1/2 head green cabbage, coursely chopped
• 6 -8 yukon gold potatoes, diced
• 1/4 lb Velveeta cheese, sliced
• 1 1/2 cups whole milk
• 4 tablespoons butter, sliced into 8 pats
• salt & pepper

1. Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
2. In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
3. Layer the Velveeta cheese slices on top.
4. Then spread on all of the meat mixture.
5. Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
6. Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.

ground chuck, onion, garlic, catsup, green cabbage, gold potatoes, velveeta cheese, milk, butter, salt

Taken from www.food.com/recipe/amish-cabbage-potato-casserole-128396 (may not work)