Tomato Cheesy Cabbage And Mushroom 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.

TOMATO CHEESY CABBAGE AND MUSHROOM CASSEROLE

Steps:

• In a large skillet over med-high heat, melt butter.
• Add onions, garlic, cabbage, mushrooms, salt and pepper and cover; stirring occasionally until cabbage is wilted.
• Reduce heat to medium. Add tomato soup and milk and stir well.
• Add HALF of the shredded cheese; mix well.
• Pour into a casserole or baking dish and sprinkle with remaining half of cheese.
• Bake uncovered at 350° for about 20-25 minutes or until cheese starts to brown.

MUSHROOM AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
• Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
• Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.