Yummy Leftover Cabbage Casserole

Yummy Leftover Cabbage Casserole Recipe

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Wanda Grundmann


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.


★★★★★ 2 votes

15 Min
30 Min


  • 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
  • 1 1/2 c
    cheese, shredded (i subbed sliced american)
  • 1/2 c
  • 4 slice
    bread, toasted
  • 1 1/2 tsp
    italian seasoning
  • 1 tsp
    onion powder
  • 1 Tbsp
    grated parmesan cheese

How to Make Yummy Leftover Cabbage Casserole


  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.

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About Yummy Leftover Cabbage Casserole

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

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