Potato And Cabbage Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
• Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
• Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Steps:

• 1. Boil the potatoes until tender and drain. Mash, leaving some lumps.
• 2. While potatoes are cooking, melt the butter in a saute pan and add the chopped onion. Add the shredded cabbage and saute until tender and translucent. Add the cream cheese, salt and pepper and stir until cream cheese melts.
• 3. Layer 1/3 of the potatoes in the bottom of a 13x9 inch baking dish, next top with 1/2 of the cabbage mixture. Repeat with another 1/3 of the potatoes. Layer with the remaining cabbage mixture. Finish with the remaining 1/3 of the potatoes. Sprinkle top with paprika.
• 4. Bake in a 350 degree oven for 45 minutes to 1 hour.

Steps:

• Preheat oven to 425°F Lightly oil a 3-quart baking dish.
• Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
• Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
• Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
• Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.).
• Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.

Steps:

• Brown pork chops, onions, and seasonings in oil.
• Take chops out of pan and set aside.
• Add celery soup and milk to the same pan with the onions and simmer until heated through.
• Put one half of the sliced potatoes in a sprayed casserole pan.
• Place one half of the cabbage over potatoes.
• Pour one half of soup mixture over that.
• Repeat.
• Place browned pork chops on top.
• Cover and bake at 350°F for 1 hour or until potatoes are tender.
• Remove cover last 20 minutes.

Steps:

• Cook bacon crisp. Reserve.
• Sauté onion, shallot, garlic, apple and cabbage for 20 minutes.
• Turn up heat and add the stock, cider, vinegar and sugar.
• Cook 10 minutes, stirring frequently, until most of the liquid is gone.
• Boil potatoes in salted water for 20 minutes until tender.
• Preheat oven to 400°F Grease pan.
• Drain and mash the potatoes.
• With a fork mix in the butter, then milk and lastly the egg.
• Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
• Pour into baking dish and bake 20 minutes.
• Enjoy, enjoy, enjoy.

Steps:

• Put the cabbage in a medium pot and cover with water.
• Salt and pepper to taste.
• Cook for approximately 10 to 15 minutes once boiling. Drain.
• Spray a 3 quart casserole dish with non stick cooking spray.
• Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon.
• Add salt and pepper to taste.
• Arrange half of the the potatoes on top of mixture.
• Repeat layers, ending with potatoes on top.
• Salt and pepper to taste.
• Mix cream of chicken soup and half and half together; pour over the casserole.
• Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.

Steps:

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