Best My Moms Cabbage And Potato Casserole Recipes

AMISH CABBAGE & POTATO CASSEROLE

Steps:

• Brown ground chuck, onions and garlic in a skillet. Drain. Mix in catsup and set aside.
• In a 2 quart baking dish, layer 1/2 of the cabbage, then 1/2 of the potatoes, and salt & pepper to taste.
• Layer the Velveeta cheese slices on top.
• Then spread on all of the meat mixture.
• Add another layer of the cabbage, then another layer of potatoes and salt & pepper to taste. Arrange pats of butter evenly on top.
• Pour milk over entire casserole and bake, COVERED, for 1 1/2 hours to 2 hours in a preheated 350 degree oven.

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.

CABBAGE AND POTATO BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

MASHED POTATO & CABBAGE CASSEROLE

Steps:

• Preheat oven to 425°F Lightly oil a 3-quart baking dish.
• Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
• Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
• Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
• Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.).
• Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.

CABBAGE & POTATO CASSEROLE

Steps:

• Cook bacon crisp. Reserve.
• Sauté onion, shallot, garlic, apple and cabbage for 20 minutes.
• Turn up heat and add the stock, cider, vinegar and sugar.
• Cook 10 minutes, stirring frequently, until most of the liquid is gone.
• Boil potatoes in salted water for 20 minutes until tender.
• Preheat oven to 400°F Grease pan.
• Drain and mash the potatoes.
• With a fork mix in the butter, then milk and lastly the egg.
• Add the cabbage mixture, bacon, parsley and pepper flakes, mix well.
• Pour into baking dish and bake 20 minutes.
• Enjoy, enjoy, enjoy.