Cornbread Cabbage Casserole Recipes

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CABBAGE CHEDDAR CASSEROLE



Cabbage Cheddar Casserole image

The flavors really blend well in this casserole. The crunch of the cornflakes adds to the texture contrast.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 10

2-1/2 cups coarsely crushed cornflakes
1/2 cup butter, melted
4-1/2 cups shredded cabbage
1/3 cup chopped onion
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup whole milk
1/2 cup mayonnaise
2 cups shredded cheddar cheese

Steps:

  • In a small bowl, toss cornflakes with butter; sprinkle half into a greased 13x9-in. baking dish. Layer with cabbage, onion, salt and pepper. In a large bowl, combine the soup, milk and mayonnaise until smooth. Spoon over top; sprinkle with cheese and remaining cornflake mixture. Bake, uncovered, at 350° for 45-50 minutes or until golden brown.

Nutrition Facts : Calories 367 calories, Fat 26g fat (13g saturated fat), Cholesterol 57mg cholesterol, Sodium 747mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

CORNBREAD CASSEROLE



Cornbread Casserole image

A cheap and easy favorite, cooks in 1 hour, only 5 minutes to prepare, kids love it!

Provided by Sarah Peipert

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 6

Number Of Ingredients 5

¼ pound butter, melted
1 (15 ounce) can whole kernel corn
1 (15 ounce) can creamed corn
1 (8.5 ounce) package corn bread mix
1 ounce sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 1 hour.

Nutrition Facts : Calories 413.8 calories, Carbohydrate 54.4 g, Cholesterol 43.8 mg, Fat 21.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 11.3 g, Sodium 1188 mg, Sugar 9 g

CORNED BEEF AND CABBAGE CASSEROLE



Corned Beef and Cabbage Casserole image

Make and share this Corned Beef and Cabbage Casserole recipe from Food.com.

Provided by Parsley

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 cups uncooked elbow macaroni
2 cups diced corned beef, cooked
3 cups finely chopped cabbage
3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, minced
3 tablespoons flour
2 1/2-3 cups low-fat milk
6 ounces shredded swiss cheese, 1 1/2 cups
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon caraway seed
1/2 cup reduced-fat sour cream
1/2 cup crushed crouton
2 tablespoons butter, cut up (optional)

Steps:

  • Preheat oven to 350°F Lightly grease/spray a 13 x 9 baking dish and set aside.
  • Cook macaroni according to package; drain and place in a large bowl with the diced corned beef and chopped cabbage; set aside.
  • Meanwhile, melt butter in a saucepan.
  • Saute the chopped onion and garlic in the melted butter until tender.
  • Stir in the flour and stir until dissolved.
  • Gradually stir in the milk.
  • Stir in the cheese, mustard, salt, pepper and caraway seeds. Continue to cook, stirring often until cheese is melted and mixture thickens.
  • Remove from heat and stir in the sour cream.
  • Pour over the macaroni/beef/cabbage mixture and toss to evenly mix.
  • Pour into the prepared 13 x 9 dish.
  • Sprinkle with the crushed croutons. Dot with 2 tbsp cut up butter; optional.
  • COVER and bake for 25 minutes.
  • UNCOVER and bake for an additional 10-15 minutes.

Nutrition Facts : Calories 300.7, Fat 13.4, SaturatedFat 8.2, Cholesterol 40.7, Sodium 283.3, Carbohydrate 31.9, Fiber 1.9, Sugar 6.1, Protein 13.4

CORNBREAD-CABBAGE CASSEROLE



Cornbread-Cabbage Casserole image

Hearty, stick-to-the-ribs cabbage casserole. This goes great with pork chops or ham, although I could make a meal of just this alone. Whenever I make cornbread, I usually double the recipe so I have enough left to make this the next day.

Provided by Manda

Categories     Grains

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

5 cups coarsely chopped cabbage
2 tablespoons margarine or 2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 -2 clove garlic, minced
1 1/4 cups milk
1/2 cup yellow bell peppers or 1/2 cup green bell pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped onion
4 cups prepared cornbread, crumbled

Steps:

  • Preheat oven to 375 degrees.
  • In medium saucepan, cook cabbage, covered, in small amout of boiling, lightly salted water for 5 min.
  • ,then drain.
  • In same saucepan melt margarine or butter.
  • Stir in flour, salt, pepper, and garlic.
  • Add milk.
  • Cook and stir over medium heat until thickened and bubbly.
  • Stir in bell pepper, cheese, and onion.
  • Stir until cheese is melted, then remove from heat.
  • Place 3 c.
  • of cornbread in 2-quart casserole dish.
  • Top with cooked cabbage, sauce, and then remaining 1 c.
  • of cornbread.
  • Bake, uncovered, for 30-35 minutes or until heated through.

CORNBREAD-CABBAGE CASSEROLE



Cornbread-Cabbage Casserole image

Shake things up with this Cornbread-Cabbage Casserole Recipe. Sweet cornbread and tender cabbage unite in this unique Cornbread-Cabbage Casserole Recipe.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 12 servings

Number Of Ingredients 11

2 cups water
5 cups coarsely chopped green and red cabbage
1 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. butter
2 Tbsp. white whole wheat flour
1/4 tsp. ground red pepper (cayenne)
1-1/4 cups lite coconut milk
1/2 cup chopped red bell peppers
3/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1/4 cup chopped onions
4 cups chopped prepared cornbread, divided

Steps:

  • Heat oven to 375°F.
  • Bring water to boil in medium saucepan. Add cabbage and vinegar; cover. Cook 5 min. or until tender. Drain; set aside. Melt butter in same saucepan, stir in flour and ground pepper. Add milk; cook and stir on medium heat until thickened and bubbly. Add bell peppers, cheese and onions; cook and stir until cheese is melted. Remove from heat.
  • Place 3 cups cornbread in 2-qt. casserole sprayed with cooking spray. Top with cabbage and cheese sauce. Crumble remaining cornbread; sprinkle over cheese sauce.
  • Bake 30 to 35 min. or until heated through.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 7 g, Protein 4 g

GROUND BEEF AND CABBAGE CASSEROLE



Ground Beef and Cabbage Casserole image

This is a proven family favorite. Tastes a lot like stuffed cabbage but much easier. If you do not tell them cabbage is included, they will not know what hit them until after they tell you they love it! Texas Pete® hot sauce is a good way to spice it up a bit on your plate.

Provided by Paul

Time 2h50m

Yield 8

Number Of Ingredients 6

cooking spray
1 (28 ounce) can fire-roasted diced tomatoes
2 pounds ground beef
1 medium onion, diced
2 (10.75 ounce) cans condensed tomato soup
1 medium head cabbage, cored and thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
  • Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
  • Meanwhile, 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. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
  • Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
  • Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
  • Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 21.5 g, Cholesterol 69.6 mg, Fat 19 g, Fiber 4.4 g, Protein 22.2 g, SaturatedFat 7.2 g, Sodium 902.1 mg, Sugar 9.5 g

CORNED BEEF CABBAGE BAKE



Corned Beef Cabbage Bake image

When I was growing up, my parents made every occasion (including St. Patrick's Day) fun by making special festive foods and playing games. I carried on that same tradition with our own children and my students. It just wouldn't be St. Patrick's Day without this delicious casserole! -Stephanie Norton, Bettendorf, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1/4 cup butter, cubed
4 cups chopped cabbage
3/4 cup chopped onion
1 teaspoon caraway seeds
1 can (12 ounces) corned beef or 12 ounces deli corned beef, chopped
2 cups shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Steps:

  • In a large skillet, melt butter; stir in the cabbage, onion and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally; set aside., Meanwhile, in a large bowl, combine the corned beef, Swiss cheese and salad dressing. Separate biscuits; place 10 biscuits in each of two ungreased 9-in. round baking pans. Press biscuits onto the bottom and halfway up the sides of pans. Add cabbage mixture; top with corned beef mixture., Bake, uncovered, at 350° for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.

Nutrition Facts : Calories 495 calories, Fat 23g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 1291mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

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