Yummy Leftover Cabbage Casserole Recipe

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Yummy Leftover Cabbage Casserole

Wanda Grundmann

By
@WWDK

Prep and cooking time based on cabbage and rice already being cooked. I usually made this with ground beef and cream of mushroom soup, but was out and didn't feel like going to the store at the last minute, so I used what I had on hand which was the precooked frozen sausage patties and cream of asparagus soup. I also was out of shredded cheese and used sliced american cheese on top. It came out so tasty I'm going to make it this way from now on. I don't use store bought breadcrumbs since it only takes a few minutes to make so much better from scratch. Use real butter also for best flavor.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

3 to 4 c
cabbage (leftover cooked)
1 medium
chopped onion
4
heat and serve type sausage patties (crumbled)
1 can(s)
(small) ceam of asparagus soup
1 1/2 c
cooked rice
1/2 stick
butter
1 1/2 c
cheese, shredded (i subbed sliced american)
1/2 c
milk
4 slice
bread, toasted
1 1/2 tsp
italian seasoning
1 tsp
onion powder
1 Tbsp
grated parmesan cheese

Step-By-Step

1Saute the onion in 1/2 of the butter until it starts to brown a bit.

2Add the crumbled sausage, the soup,the milk, and 1/2 teaspoon italian seasoning.

3Add cooked cabbage and cooked rice and transfer to a buttered 9x13 casserole dish. layer cheese over the top.

4Make seasoned bread crumbs by putting the toast slices, parmesan cheese, the other teaspoon italian seasoning, the teaspoon onion powder and the remainder of the butter in a food processor and process for a few seconds. Sprinkle over cheese layer of casserole.

5Bake at 350 for 30 minutes to heat through.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy