CABBAGE AND SQUASH CASSEROLE RECIPES

Name: Potato and Cabbage Casserole
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 10 servings.
Ingredients: 5 cups shredded cabbage; 6 medium potatoes, sliced; 4 medium carrots, sliced; 1 small onion, chopped; 1 teaspoon salt; 1/2 teaspoon pepper; 1 pound lean ground beef; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

POTATO AND CABBAGE CASSEROLE RECIPE: HOW TO MAKE IT

Potato and Cabbage Casserole Recipe: How to Make It image

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

Total Time 01 hours 55 minutes

Prep Time 25 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 9

Ingredients

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

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, FatContent 8g fat (3g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 677mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 13g protein.

CABBAGE ROLL CASSEROLE RECIPE: HOW TO MAKE IT

Cabbage Roll Casserole Recipe: How to Make It image

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

Steps:

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 1 can tomato sauce and next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat., Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top. , Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.

Nutrition Facts : Calories 256 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 544mg sodium, CarbohydrateContent 17g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 20g protein.

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POTATO AND CABBAGE CASSEROLE RECIPE: HOW TO MAKE IT

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.
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 55 minutes
Category Dinner
Calories 228 calories per serving

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.

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