(LEFTOVER) CABBAGE CASSEROLE
We hope you will enjoy this rich, creamy cabbage treat. It's so good.
Provided by Baby Kato
Categories Side Casseroles
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In a large pan, fry the onion until tender.
- 3. Next add the soup and cheese and mix until melted.
- 4. Now add the cabbage and salt and pepper, mixing well; then pour the mixture into a non greased pan and set aside until needed.
- 5. In a small frying pan melt the butter and add the breadcrumbs, stirring until golden brown.
- 6. Sprinkle the breadcrumbs over the cabbage mixture evenly and bake, uncovered at 350ºF for 25 minutes.
CABBAGE-CARROT CASSEROLE
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Side Dish Vegetables Carrots
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 10.9 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 3.6 g, Sodium 393.4 mg, Sugar 5.3 g
CABBAGE CASSEROLE
Even those who don't care for cabbage will enjoy it make this way. This tangy, creamy, comforting side dish goes exceptionally well with pork roast. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Nutrition Facts : Calories 259 calories, Fat 18g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 749mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 9g protein.
LEFTOVER HAM & CABBAGE CASSEROLE
This is a great meal in one dish. I have made this in advance, added buttered crumbs and reheated in a 350F the oven for 25 minutes.
Provided by Bergy
Categories Ham
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onion & cabbage in the melted butter, stir fry until translucent.
- Add potatoes, garlic, wine salt & pepper, stir.
- Add parsley & ham, mix well, cover.
- Simmer 20 minutes or until the potatoes are tender.
- Serve.
Nutrition Facts : Calories 634, Fat 11.1, SaturatedFat 4.8, Cholesterol 70.8, Sodium 1849.6, Carbohydrate 91.1, Fiber 12.8, Sugar 8.4, Protein 37.2
CABBAGE & HAM CASSEROLE
Make and share this Cabbage & Ham Casserole recipe from Food.com.
Provided by Darlene Summers
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Steam cabbage till tender crisp.
- Drain if necessary.
- Arrange cabbage and ham in alternate layers in a 2-quart casserole sprayed with cooking spray.
- Mix together soup and milk.
- Pour over cabbage and ham.
- Top with buttered bread crumbs.
- Bake at 350° for 30 minutes.
YUMMY LEFTOVER CABBAGE CASSEROLE
Prep and cooking time based on cabbage and rice already being cooked. I usually made this with ground beef and cream of mushroom soup, but was out and didn't feel like going to the store at the last minute, so I used what I had on hand which was the precooked frozen sausage patties and cream of asparagus soup. I also was out of...
Provided by Wanda Grundmann
Categories Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Saute the onion in 1/2 of the butter until it starts to brown a bit.
- 2. Add the crumbled sausage, the soup,the milk, and 1/2 teaspoon italian seasoning.
- 3. Add cooked cabbage and cooked rice and transfer to a buttered 9x13 casserole dish. layer cheese over the top.
- 4. Make seasoned bread crumbs by putting the toast slices, parmesan cheese, the other teaspoon italian seasoning, the teaspoon onion powder and the remainder of the butter in a food processor and process for a few seconds. Sprinkle over cheese layer of casserole.
- 5. Bake at 350 for 30 minutes to heat through.
POLISH CABBAGE CASSEROLE
This is a quick & easy way of using up the leftover cabbage from recipe #50949 my Easy Cabbage Rolls. For a more economical meal, use bone-in chicken pieces but cook a little longer. Serve with steamed rice and/or crusty bread to mop up the sauce.
Provided by CountryLady
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a heavy Dutch oven.
- Bring to a boil over high heat.
- Reduce heat and simmer for about an hour, stirring occasionally.
Nutrition Facts : Calories 209, Fat 2.2, SaturatedFat 0.5, Cholesterol 66, Sodium 698, Carbohydrate 18.8, Fiber 7.2, Sugar 11.8, Protein 30.9
HAM AND CABBAGE CASSEROLE
I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!
Provided by Bibi
Categories Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Spread out chopped ham on the bottom of the prepared dish.
- Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
- Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
- Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
- Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
- Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
- Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g
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