Cabbage Potato Chip Casserole Recipes

OLD-FASHIONED CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
• Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. Season to taste with salt and pepper.
• Transfer cabbage mixture to prepared baking dish.
• In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
• In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
• Bake for 30 minutes or until topping is 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.

CABBAGE POTATO CHIP CASSEROLE

Steps:

• Cut up cabbage and steam about 5 minutes in lightly boiling salted water. One or two garlic cloves can be added to the water if desired. Drain cabbage well.
• Put layer of crushed potato chips over bottom of 9x13-inch pan.
• Put cabbage on top of potato chips. If you haven't put garlic cloves in cooking water you might sprinkle cabbage with garlic salt or powder.
• Blend milk, mayonnaise, and soup with wire whisk. Pour over the cabbage. Sprinkle grated cheese over top. Then cover with more crushed potato chips. Pour melted margarine over all.
• Bake at 350°F for 30 minutes.

CABBAGE & POTATO CASSEROLE

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.

AMISH CABBAGE & POTATO CASSEROLE

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.

CREAMY CABBAGE, PARSNIP, AND POTATO CASSEROLE WITH ROBIOLA

Steps:

• Keeping cabbage whole, cut out and discard core and any discolored outer leaves. Beginning at top of head and working with 1 leaf at a time, remove 6 outer leaves, rolling each one back on itself until it can be loosened intact from head, and reserve. Cut remaining cabbage head into 8 wedges and cut each wedge crosswise into 3 pieces. Separate layers of cabbage pieces. Peel parsnips and diagonally cut into 1/8-inch-thick slices. Chop onion. Peel potatoes and cut crosswise into 1/8-inch-thick slices.
• Bring a large kettle of salted water to a boil and cook reserved cabbage leaves until just tender, 3 to 5 minutes. With a slotted spoon transfer cabbage leaves to a kitchen towel to drain. Add cabbage pieces to boiling water and cook until crisp-tender, about 3 minutes. With slotted spoon transfer pieces to a colander to drain and transfer to a bowl. Add potatoes to boiling water and cook until just tender, about 4 minutes. With slotted spoon transfer potatoes to colander to drain and transfer to another bowl. Add parsnips to boiling water and cook until just tender, about 3 minutes. Drain parsnips in colander.
• In a 12-inch heavy skillet cook onion in 3 tablespoons butter over moderately low heat, stirring, until softened. Add cabbage pieces, salt, nutmeg, and pepper to taste and cook mixture over moderate heat, stirring occasionally, until cabbage is tender, about 10 minutes. If any liquid remains in skillet, cook mixture over high heat until liquid is evaporated, about 1 minute.
• If using Robiola, cut into pieces. Stir Robiola or mascarpone into cabbage mixture and cook over moderate heat, stirring, until cheese is melted.
• Preheat oven to 375°F.
• Butter a 2-quart ovenproof round serving dish (about 8 1/2 to 9 inches across and 2 1/2 inches deep) and line with cabbage leaves, letting leaves overhang 1 to 2 inches. Arrange half of potatoes in serving dish and season with salt and pepper. Top potatoes in dish with half of cabbage mixture and arrange half of parsnips over cabbage. Repeat layering with remaining potatoes, cabbage mixture, and parsnips, arranging last layer of parsnips decoratively around edge of casserole and leaving cabbage exposed in center. Dot parsnips with remaining 1/2 tablespoon butter. Fold cabbage leaves over parsnips and cover tightly with a double layer of foil. Casserole may be prepared up to this point 1 day ahead and chilled. Bring casserole to room temperature before proceeding. Bake casserole until heated through and bubbling, about 1 hour.
• Let casserole stand 10 minutes before serving.

MY MOM'S CABBAGE AND POTATO CASSEROLE

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.