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04/20/18

Cabbage Casserole

Submitted By: Betty L., Johnson City

1 lb kielbasa (polish sausage)
1 head cabbage
½ green bell pepper, sliced 
½ onion, sliced
4 tbsp butter
1 can cream of celery soup
1 (8oz) pkg sharp cheddar cheese, grated
1 (8oz) pkg herb-seasoned stuffing mix

Preheat oven to 350 degrees. Butter a 9”x 13” baking dish. Slice sausage into slanted ½ inch slices and sauté in a non-stick skillet over medium heat until lightly browned on both sides, 3 or 4 minutes. Place the sausage in the bottom of the baking dish. Wash cabbage and discard wilted leaves, cut into large pieces and steam with the pepper and onion slices for 6 or 7 minutes, until just tender. Drain, reserve the liquid, and place cabbage over the sausage layer. In a small bow, add the soup and ½ cup of the cabbage liquid, stir until smooth and pour over the cabbage. Sprinkle the cheese over the soup mixture. In a small bowl, add the stuffing mix, ½ cup of the cabbage liquid and melted butter. Toss together and spread evenly over the top. Bake for 35-40 minutes, until bubbly and golden brown on top.

04/20/18

Cabbage Casserole

Submitted By: J Charles W., Gray

1 small head cabbage
1 can tomato soup
1 lb hamburger
1 small bag cheddar cheese

Brown hamburger. Drain and set aside. Layer in casserole dish the cabbage then spread drained hamburger on top of cabbage. Pour tomato soup over hamburger. Spread cheese on top of tomato soup. Microwave on high for 12-15 minutes.

04/20/18

Cheesy Hashbrown Casserole

Submitted By: Victoria C, Gray

30 oz frozen hash browns, thawed
​12 oz shredded cheddar cheese
​8 oz sour cream
​1 tsp salt
1/2 onion, chopped
10.5 oz cream of chicken soup
​1 c butter, melted and divided
2 c cornflakes, crushed

Preheat over to 350 degrees.  Combine hash browns, cheese, sour cream, salt, onion, and 1/2 cup butter into a large bowl.  Mix well.  Spread into 9 x 13 casserole dish.  Combine cornflakes and 1/2 cup of butter and sprinkle over casserole.

Bake for 30-45 minutes.

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