There are a lot of versions of Cedric Adams hotdish or casserole out there. I have compared several of them, and come up with my favorite version. It’s a great meal for cold days, and it reheats very well also. It is also a very economical meal, inexpensive and feeds several people. Serve with a side of vegetables or fruit, and maybe some dinner rolls, and it’s a very cheap way to feed your family!
This is how I make it.
Brown 1 pound of hamburger, 1 small onion chopped, and 2-3 Tbsp. butter. Cook until hamburger is no longer pink. I prefer a low-fat hamburger, something that is at least 90% lean, so there isn’t too much grease to drain off.
Coarsely chop 1 medium head of cabbage. Place in the bottom of a large casserole dish. You can also use a bag of pre-cut cabbage (like you would use for coleslaw) if you prefer. It’s a great time-saver!
Put hamburger on top of cabbage. Top with 1-2 cans of tomato soup. Bake at 350 degrees, covered, for 45 minutes. Remove cover and bake an additional 15 minutes.
I like to stir it up to mix together well before serving. Add salt and pepper to taste.