CABBAGE-CARROT CASSEROLE RECIPE | ALLRECIPES
My grandmother passed this recipe down to me. People who don't even like cabbage love this dish.
Provided by Paula
Categories Carrot Side Dishes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dissolve bouillon cubes in water in a large pot over medium-high heat. Cook cabbage and carrots in the seasoned water until tender, 20 to 30 minutes. Drain, reserving 1/2 cup of the cooking liquid. Transfer cabbage and carrots to an 8x11-inch casserole dish.
- Melt butter in a saucepan over medium heat. Stir flour into melted butter until hot, about 1 minutes. Pour reserved cooking liquid and milk into the flour mixture; stir until smooth. Add cheese to milk mixture; cook and stir until cheese is melted and the mixture is smooth and thick. Pour cheese sauce over cabbage and carrots; stir to coat. Season with paprika.
- Bake in preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 107.1 calories, CarbohydrateContent 10.9 g, CholesterolContent 16.5 mg, FatContent 5.8 g, FiberContent 3.4 g, ProteinContent 4.3 g, SaturatedFatContent 3.6 g, SodiumContent 393.4 mg, SugarContent 5.3 g
LEFTOVER FRIED CHICKEN CASSEROLE | JUST A PINCH RECIP…
I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do. After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good that I wanted to share it with you all.
Provided by Bea L. @BeachChic
Categories Chicken
Cook Time 25 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside. Debone and remove skin from your left over chicken. I used the chicken breasts. You can use fried, baked or whatever chicken you have left over. Dice up into bite-size pieces. Chop up water chestnuts. I used my kitchen shears to do both of these.
- Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
- NOTE: Lena's original recipe called for 1 cup chicken, 2 chopped hard boiled eggs, 1/2 cup celery, which she microwaved briefly, cream of chicken soup and no water chestnuts. I only had cream of mushroom soup, no celery, nor eggs. I thought the water chestnuts would add a bit of crunch so there you go...my own creation. It was so good and I'm sure hers is, too!
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LEFTOVER FRIED CHICKEN CASSEROLE | JUST A PINCH RECIP…
I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do.
After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good that I wanted to share it with you all.
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See details
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I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do.
After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good that I wanted to share it with you all.
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See details
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