These pictures are old! Like, Christmas time old! But, I’ve made this recipe so many times since and just haven’t posted it. Until now!
Don’t turn your nose up at it! I happen to LOVE cabbage. As does my husband. I know some people don’t like it cooked at all, but if you’re one of “them” people, this recipe will change your mind and bring you to the cooked cabbage side.
Not only does this go well with a holiday meal, but it also goes great with a weeknight dinner. Especially steak. It’s a ttttttaaaadddd rich (AKA fattening) but momma needs to indulge sometimes!
Cheesy Cabbage Casserole (adapted from Taste of Home)
- 1 head green cabbage, roughly shredded
- 1/4 c. white or yellow onion, chopped
- 1 can cream of celery soup
- 1 c. milk
- 1/3 c. mayo
- 1 c. shredded cheddar cheese
- 1/2 c. panko crumbs
- 1/4 tsp. each salt & pepper
Preheat your oven to 350 degrees. Spray a 9×13″ dish with cooking spray. Add in the shredded cabbage. Sprinkle the onion evenly over the top of the cabbage. Next, add the salt and pepper.
In a bowl, whisk together the soup, milk and mayo. Pour evenly over the cabbage mixture. Sprinkle cheese evenly over the top, then finish with the panko crumbs.
Bake for 30-40 minutes.
The cheese and panko make for a delicious crust on the top. What a great combo. Yum!
This can also be made ahead of time, even the day before. I just wait and add the panko crumbs right before I pop it into the oven.
My parents have requested this dish when we’ve gone to their house for dinner and guess what? It’s the ONE dish that’s eaten the most. Surprising right? Not really. Because once you make it, you’ll understand the need to devour this!
This happened today. This morning. On a school day! Uh-huh….. I’m feeling pretty proud of myself right now. Let’s hope my “super on top of things” morning, turns into a “super on top of things” afternoon and evening. One can hope, right?
Well, I made this recipe two weekends ago because my daughter happens to have softball practice at 7:30am. On Saturday morning. Ouch! So early!!! But she and “DeDe” (this is what she calls her dad) happen to be early risers so this works out well for them. Yeah, just them. Me and the other little ones stay home and try to sleep in. So the whole point of me telling you all of that is that when they get home, I try to have a nice breakfast ready for them. And I saw this on Pioneer Woman and thought my family (especially my hungry little softball player) would love it. And they loved it so much that I made it again. Today!
I did alter some quantities (to cut down on fat) but head over and check out PW’s original recipe if you so please.
Baked French Toast Casserole (inspired by & adapted from Pioneer Woman)
- 1 loaf French bread, torn into pieces
- 8 eggs
- 2 cups milk (I use 1%)
- 1 tsp. vanilla
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
For the topping:
- 1/3 cup flour
- 1/4 cup packed brown sugar
- 4 tbsp. cold butter, cut into pieces
- 1/2 tsp. cinnamon
- Pinch of salt
Preheat oven to 350. In a 13×9 casserole dish, generously spray with cooking spray. Tear the bread into pieces and place in dish. In a large bowl, add eggs, milk, vanilla and sugars. Whisk until combined. Pour over the bread evenly.
In a medium bowl, add the topping ingredients. Using a pastry cutter, mix until coarse crumbs form. Evenly spread over the bread mixture. Bake in the oven for 45 minutes to 1 hour. (I did 50 minutes).
PW insists on adding MORE butter (I didn’t) and syrup all over the top (I didn’t do this either). But totally up to you! Enjoy everyone!!!