POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON
Potato Cabbage Casserole with Cheddar and Bacon is a hearty homestyle budget-friendly side dish for simply roasted meat or poultry. When paired with a salad, it makes a satisfying vegetarian main dish when using veggie bacon.
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Potatoes
Time 2h
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Spray a 13 x 9-inch baking pan with cooking spray and set aside.
- Place the sliced potatoes in a large saucepan and fill to cover with water. Add 1 tablespoon salt. Bring to a boil and cook 5-7 minutes or until you can easily pierce the potatoes with a knife, being careful to not overcook. Drain in a colander and rinse with cold water to cool.
- Meanwhile, place the bacon in a large saute pan and cook 5-7 minutes over medium-high heat until crisp. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings and discard any dark, overcooked bits.
- Add 2 tablespoons butter to the bacon drippings and add the onion. Cook over medium heat until beginning to soften, approximately 4-5 minutes.
- Add the cabbage and continue cooking another 4-5 minutes or until cabbage is softened. Remove from the heat.
- In the large saucepan you cooked the potatoes in, melt the remaining 2 tablespoons butter over medium heat.
- Add the flour and cook 1-2 minutes. Slowly add the milk or milk and half-and-half, whisking constantly. Bring to a simmer and cook 3-5 minutes or until thickened. (It won't be terribly thick--the cheese will thicken it some more.)
- Add the cheese and whisk constantly until the cheese is melted. Remove from the heat. Stir in the dry mustard and sour cream. Add to the pan the cabbage is in and stir to combine. Add salt and black pepper to taste along with the bacon.
- Begin layering as follows:--1/3 of the cabbage mixture--Half the potatoes--1/3 of the cabbage mixture--Remaining potatoes--Remaining cabbage
- Top with crumbled french-fried onions.
- Cover with aluminum foil and bake 40-45 minutes. Remove the foil and continue baking until bubbling and heated through approximately another 15 minutes.
- Garnish with chopped fresh chives.
Nutrition Facts : ServingSize 1, Calories 359 kcal, Carbohydrate 33 g, Protein 13 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 54 mg, Sodium 273 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 5 g
POTATO AND CABBAGE CASSEROLE
I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE
Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.
Provided by Patternprincess
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h45m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 23 g, Cholesterol 72.1 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 627.3 mg, Sugar 5.4 g
POTATO AND CABBAGE CASSEROLE
This is a delicious side to ham and turkey. Enjoy!
Provided by Susan Seybert
Categories Side Casseroles
Number Of Ingredients 9
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.
MY MOM'S CABBAGE CASSEROLE
My mom made this all the time its one of my favorite memories of her . In loving memory of Emogene Rowe-Anderson
Provided by Kim Anderson-Long
Categories Casseroles
Time 1h50m
Number Of Ingredients 7
Steps:
- 1. Brown meat in skillet with onions.
- 2. Butter a 10x13 casserole dish then line with cabbage.
- 3. Mix Beef/Onion mixture with uncooked Rice.
- 4. Arrange beef and rice over cabbage.
- 5. Combine tomatoes, water and pepper and pour over Hamburger Mixture.
- 6. Cover & Bake 1 ½ hours at 350 deg.
- 7. Serve with Cornbread muffins for a wonderful meal
CABBAGE & POTATO CASSEROLE
A recipe by my favourite chef John Hadamuscin from Enchanted Evenings. I have changed it slightly to accommodate my family's preferences. I hope you enjoy this.
Provided by Baby Kato
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 538.3, Fat 16.4, SaturatedFat 7.3, Cholesterol 83, Sodium 574, Carbohydrate 87.8, Fiber 13.6, Sugar 17.8, Protein 14.8
MY MOM'S CABBAGE AND POTATO CASSEROLE
I love this casserole. My Mom used to make this for me (minus the bacon, and used mushroom soup) when I was a vegetarian. Now that I eat meat (thanks Jesse :-) LOL) I enjoy it as written. It's delicious.
Provided by Photo Momma
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253.4, Fat 10.1, SaturatedFat 4.6, Cholesterol 22.5, Sodium 431.8, Carbohydrate 35.4, Fiber 5.2, Sugar 4.2, Protein 6.9
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