Cabbage Casserole Ala Nita Recipes

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

ITALIAN CABBAGE CASSEROLE

Steps:

• Cook and stir bacon in a Dutch oven over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel lined plate and drain grease from Dutch oven.
• Cook and stir Italian sausage in Dutch oven until browned and crumbly, 5 to 10 minutes. Pour beef broth into Dutch oven and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir celery, onion, carrot, Italian seasoning, coriander, garlic, black pepper, and sea salt into beef broth mixture; bring to a simmer and cook until vegetables are tender and liquid is reduced, 15 to 20 minutes. Stir cabbage, apple, and cooked bacon into vegetable mixture; cook until cabbage and apples are tender and desired consistency is reached, 30 to 45 minutes.

CABBAGE CASSEROLE ALA NITA

Steps:

• Saute onion in butter about 2 minutes.
• Add cabbage.
• Stir in well.
• Cover tightly and allow cabbage to steam for about 5 minutes, stirring often.
• Do NOT add water.
• Combine cabbage and rest of ingredients except cheese, mixing together well.
• Place in a large lightly buttered casserole dish.
• Bake at 360 degrees F.
• for 40 minutes or till lightly browned.
• Top with the grated cheese if desired during about the last 5 minutes.

SWEET SOUTHERN CORNBREAD ALA NITA

Steps:

• Preheat a 8 or 10 inch heavy skillet (seasoned black iron is great!) in 375°F oven.
• Or, grease an 8x8x2-inch baking pan.
• In a large bowl, combine boiling water with Cornmeal Mix. Stir in well.
• Allow to sit about 3 to 5 minutes to absorb the water and burst the corn meal.
• Combine this mixture well with the remaining ingredients except baking soda.
• Add buttermilk slowly.
• Batter should be smooth and wet, but don't over mix.
• When mixed, just before pouring batter up, mix in the pinch of baking soda.
• Immediately pour batter into preheated oven and hot skillet or pan.
• Bake for about 40 minutes or until golden brown.
• Remove from pan and serve.

ASPARAGUS CASSEROLE ALA NITA

Steps:

• Preheat Oven 350 Degrees F.
• Spray 2 quart (9X13 inch) Oven Casserole Dish with Butter Spray or grease with butter.
• Line bottom of casserole dish with a layer of 1 1/2 to 2 cups Pepperidge Farms Herb Stuffing (Blue Bag).
• Spread out contents of 2 cans of Del Monte Fresh Cut Asparagus across the stuffing mix.
• Drizzle the juice of 1 fresh lemon over the asparagus.
• Nita's Note: Microwave lemon about 10 seconds before squeezing and you will get more juice.
• Melt 1 stick Butter over low heat being careful NOT to brown or burn it, OR, place butter in a microwave safe dish, cover dish with waxed paper and microwave it for about 35 seconds.
• Pour melted butter over asparagus and stuffing mix.
• Combine 1/4 cup Half& Half or milk with 1 can Campbell's Cream of Mushroom Soup and 2 tablespoons chopped pimento (optional), drained.
• Pour over asparagus and stuffing mix.
• Place casserole in center of preheated 350 Degrees F.
• oven and bake for about 25 minutes.
• Spread 1 cup grated Sharp Cheddar Cheese over top of casserole.
• Bake 10 or 12 minutes until cheese is melted thoroughly.
• Serve hot.
• ENJOY!

VEG-ALL CASSEROLE ALA NITA

Steps:

• Preheat oven to 350 degrees F.
• Prepare and combine the onion and celery and put in a small bowl, add water, cover with waxed paper.
• Microwave on high 3 minutes or saute together in a little water for 3 or 4 minutes.
• Combine with rest of ingredients except crackers and butter.
• Pour into a baking dish or if for a covered dish dinner use a disposable 12 3/4" X 8 3/4" X 1 11/16" pan.
• [Reservethe lid that comes with it and put it on top loosely after baking and before traveling with the casserole.
• ]Crumble crackers while still in the sleeve.
• Cover top of casserole with crackers.
• Drizzle melted butter on top and sprinkle with paprika if desired.
• (May use optional cheese.) Bake at 350 degrees for 30-45 minutes.
• ENJOY!
• Note: This can be baked without the topping.
• Cooled, topping added and reheated when ready to serve and eat.

CABBAGE ROLL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top.
• Cover and bake in the preheated oven for 1 hour. Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.

CABBAGE SOUP ALA NITA

Steps:

• Prepare vegetables.
• Set aside.
• In a heavy pot or Dutch Oven over medium-low heat, cook bacon until browned.
• Remove and drain on paper towels.
• Reserve bacon drippings for another use, if desired.
• Add butter to pot.
• Melt over low heat.
• Add onions and stirring, saute over medium heat until tender and somewhat translucent-- 5 to 7 minutes.
• Add Cabbage and carrots.
• Stir in and saute-- also stirring-- for about 5 minutes.
• Do NOT overcook.
• Cabbage should be just wilted good and soft.
• Add tomatoes and juice from cans.
• Add Chicken Broth or Bouillon Cubes dissolved in Hot water.
• Thin with additional chicken broth or water if desired.
• Cook covered at a slow boil for about 20 minutes.
• Add dark brown sugar and black pepper.
• Top with crumbled crisp bacon.
• Serve hot.