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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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

Directions Step-By-Step

1
Saute the onion in 1/2 of the butter until it starts to brown a bit.
2
Add the crumbled sausage, the soup,the milk, and 1/2 teaspoon italian seasoning.
3
Add cooked cabbage and cooked rice and transfer to a buttered 9x13 casserole dish. layer cheese over the top.
4
Make 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.
5
Bake at 350 for 30 minutes to heat through.

About this Recipe

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