Sour Cream Cabbage And Potato Casserole Recipes

POTATO CABBAGE CASSEROLE WITH CHEDDAR AND BACON

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.

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.

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.

SOUR CREAM CABBAGE AND POTATO CASSEROLE

Steps:

• Boil potatoes until about done and then drain and place in the bottom of a casserole dish.
• Salt and pepper to taste.
• Mix in sour cream.
• Fry cabbage in butter or margarine until done. Put on top of potatoes.
• Brown meat with onion; put on top of cabbage.
• Mix soup and milk; heat and pour on top of meat.
• Bake at 350 degrees for 30-45 minutes or can be put in a crock pot on low for several hours.

CREAMY CABBAGE AND POTATO SOUP

Steps:

• Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
• Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
• Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
• Whisk the water, flour and skim milk together and add to to soup.
• Add cubed cheese and stir until cheese is melted and soup is heated through.
• Add salt and pepper to taste.

POTATO CABBAGE ONION CASSEROLE

Steps:

• 1. In a large skillet fry bacon until crisp; remove from pan, drain and crumble. Set aside.
• 2. Pour off all but 2 Tablespoons bacon grease in skillet.
• 3. Add cabbage, carrots, onions & potatoes. Stir until coated with bacon drippings.
• 4. Sprinkle with flour; add broth, salt, pepper, vinegar and cover. Cook slowly on medium heat about 50 minutes.
• 5. When ready to serve place in casserole dish and top with sour cream and reserved bacon.

SOUR CREAM POTATO CASSEROLE

Steps:

• In a large bowl, mix all ingredients together.
• Bake in a 9"x13" glass dish for one hour at 350 degrees F.
• Put crushed potato chips on top, bake an additional five minutes.
• Serve and enjoy.

SOUR CREAM POTATOES CASSEROLE

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).

CREAMY CABBAGE CASSEROLE

Steps:

• Pre-heat oven to 220 celsius.
• In a saucepan, fry cabbage and garlic in vegetable oil over high heat for 2-3 minutes.
• Add potato and water to saucepan, turn down heat to medium and cook with lid on until potato is cooked.
• Turn heat to low and add lemon juice and sour cream.
• Lightly mash contents of saucepan with potato masher.
• Mix cornflour and milk and add to saucepan while stirring constantly to thicken the cabbage mix.
• Season with salt & pepper, transfer to ovenproof dish and bake in oven until desired browning.
• Alternatively, place under hot grill to achieve browning.