Cabbage And Yukon Gold Potato Casserole Recipes

CABBAGE AND YUKON GOLD POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place potato in a large dutch oven, and cover with water.
• Bring potato to a boil, and cook for 6 minutes or until tender.
• Remove potato with a slotted spoon, reserving cooking liquid in pan.
• Place potato in a large bowl, and set aside.
• Add cabbage to the cooking liquid in pan, and cook for 5 minutes.
• Drain well.
• Add the cabbage to potato.
• Melt the butter in a small skillet over medium heat; add sage and garlic.
• Cook for 1 minute, stirring constantly.
• Stir the chopped sage mixture, salt, and pepper into potato mixture.
• Spoon potato mixture into a 2 1/2-quart casserole dish coated with cooking spray.
• Lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour, milk, and remaining ingredients, and stir with a whisk.
• Pour milk mixture over potato mixture (do not stir).
• Bake at 350 degrees for 50 minutes or until casserole is lightly browned.

POTATO AND CABBAGE CASSEROLE

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.