Potato-Cabbage Casserole
Source of Recipe
Hometown Cooking/ltlphyl
Recipe Introduction
I originally found this recipe in the BHG Recipe Center and serve it with oven-fried chicken legs and another optional veggie. As the casserole only takes 30 minutes to bake I start the chicken 30 minutes before the casserole.
List of Ingredients
1 pound potatoes, sliced
1/3 cup chopped onion
2 tablespoons margarine or butter
8 cups shredded cabbage
1 10-3/4-ounce can condensed cream of mushroom soup
3/4 cup milk
1/2 cup shredded cheddar cheese (2 ounces)
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup soft bread crumbs
2 tablespoons margarine or butter, melted
Recipe
1. Place potatoes in a large saucepan; add enough water to cover. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or just until tender. Drain; set aside.
2. Meanwhile, in a large saucepan or Dutch oven cook onion in 2 tablespoons margarine until tender. Add cabbage; cover and cook about 5 minutes or just until cabbage wilts. Stir in soup, milk, cheese, pepper, rosemary, and garlic salt. Cook and stir until cheese melts. Carefully stir in potatoes.
3. Lightly grease a 2-quart square baking dish; spoon potato mixture into dish. Combine bread crumbs and 2 tablespoons melted margarine; sprinkle over casserole. Bake, uncovered, in a 350 degree F oven for 30 minutes.
Makes 6 side-dish servings.
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