My grandma used to make this growing up and it disappears fast every single time. It is true comfort food that only needs 4 simple ingredients.

This oven baked 4-ingredient Amish beef and cabbage casserole is the kind of true comfort food that reminds me of my grandma’s kitchen. It’s simple, hearty, and made with things most of us keep on hand. In many Amish and Midwestern homes, cabbage, ground beef, and a can of tomato soup are pantry staples, and this casserole brings them together in the coziest way. Everything bakes together in one dish until the beef is browned, the cabbage is tender, and the edges turn golden and bubbly. It’s the kind of meal that disappears fast every single time, especially on busy weeknights or chilly evenings.

Serve this casserole hot straight from the oven with a basket of warm dinner rolls, cornbread, or buttered toast to soak up the saucy juices. A simple side salad with a creamy dressing or a bowl of applesauce fits right in with that classic Midwestern, Amish-style table. If you want to stretch the meal a bit, spoon the casserole over fluffy mashed potatoes, egg noodles, or plain white rice. A side of steamed green beans or peas also rounds things out nicely without adding much extra work.

Servings: 6

1 lb ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until it is fully browned and no pink remains, about 6–8 minutes. If there is a lot of grease, carefully spoon off most of the excess, leaving just a little for flavor.

While the beef cooks, core the cabbage and chop it into bite-sized pieces. Aim for pieces about 1-inch wide so they soften nicely but still hold their shape.

Spread the chopped cabbage evenly in the prepared baking dish, making a generous, even layer. It will look like a lot, but it cooks down quite a bit in the oven.

Sprinkle the browned ground beef evenly over the cabbage layer, making sure to cover as much of the cabbage as you can. This helps everything cook evenly and keeps the top from drying out.

In a small bowl, stir the condensed tomato soup with 1/3 to 1/2 cup of water, just enough to loosen it into a pourable sauce. You want it thick but spreadable so it can seep down between the beef and cabbage as it bakes.

Pour the tomato soup mixture evenly over the beef and cabbage. Use the back of a spoon or a spatula to gently spread it so most of the surface is coated. Don’t worry if some cabbage peeks through; it will soften and steam under the sauce.

Cover the baking dish tightly with foil and bake for 35–40 minutes, until the cabbage is tender when pierced with a fork and the mixture is hot and bubbly around the edges.

Carefully remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the casserole to the oven uncovered. Bake for another 10–15 minutes, or until the cheese is melted, lightly golden in spots, and the edges of the casserole are starting to brown.

Let the casserole rest for about 5–10 minutes before serving. This helps the juices settle so you get nice, hearty scoops with browned beef, tender cabbage, and cheesy, golden edges in every serving.

If you have picky eaters, you can chop the cabbage a bit smaller so it blends in more with the beef, or mix the cheese right into the casserole instead of just on top for a gooier, kid-friendly feel. For a slightly sweeter, more old-fashioned flavor, stir a teaspoon of sugar into the tomato soup before pouring it over the casserole. If your family likes a little zip, add a pinch of black pepper or a small splash of Worcestershire sauce to the browned beef (this technically adds ingredients, but it won’t change the spirit of the simple four-ingredient base). To make it stretch further, serve it over cooked egg noodles, rice, or mashed potatoes rather than adding more ingredients directly into the dish. Leftovers reheat well in the oven or microwave; cover the dish with foil and warm at 325°F until hot, or microwave individual portions, adding a small sprinkle of extra cheese on top if you like. You can also assemble the casserole earlier in the day, keep it covered in the fridge, and bake it at dinnertime, adding 5–10 minutes to the covered baking time if it goes into the oven cold.