COLLARD GREEN CASSEROLE

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Collard Green Casserole image

This is from Recipe Secrets and it was a little vague, so I have adapted it to fit our needs, and the number of people eating...small can of greens and one-half can soup, versus large can greens and entire can of soup. Sorry, you will half to eye it, but it is pretty good. Prep time does not include preparing cornbread as I use leftovers.

Provided by Palmetto Cook

Categories     Collard Greens

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (15 ounce) can turnips (yes, canned, use 29-oz can for larger casserole) or 1 (15 ounce) can collard greens, and seasoned, if available (yes, canned, use 29-oz can for larger casserole)
prepared cornbread, crumbled, for three layers
1 (10 1/2 ounce) can cream of chicken soup, soup (or mushroom, or celery, use one-half can for smaller casserole)
1 onion, diced
4 tablespoons butter, for larger casserole (8 Tbps)

Steps:

  • Bake corn bread (or use leftovers).
  • Melt butter in casserole dish in 350 degree oven.
  • Crumble layer of cornbread into the butter then a layer of greens (do not drain), layer of onions, and then a layer of soup.
  • Repeat the layers, ending with cornbread.
  • Bake for 30 to 35 minutes until warm throughout.

Nutrition Facts : Calories 209.8, Fat 15.9, SaturatedFat 8.6, Cholesterol 36.5, Sodium 696.7, Carbohydrate 14.8, Fiber 2.4, Sugar 5.7, Protein 3.2

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