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!
There are so many mac and cheese recipes out there! So why make this one? Simply put, it’s GOOD! Very creamy, easy to make, and it doesn’t require baking time in the oven. Plus, it doesn’t call for any special fancy ingredients. Look in your pantry and fridge and I’m sure you’ll have everything you need to make this side dish. Annnndddd…. no heavy cream. Yet, it’s delectably creamy. Yes, it’s possible to have that consistency WITHOUT all that fat. Your thighs just thanked me!
P.S. If you’re having a BBQ this holiday weekend, this is the side dish to make!
Macaroni & Cheese
- 10 ounces elbow macaroni noodles
- 2 1/2 tbsp. butter
- 2 tbsp. flour
- 2 cups of milk (I use 1 %)
- 1 c. shredded Monterey Jack cheese
- 1 c. shredded sharp cheddar cheese
- 2 garlic cloves, minced
- Dash of cayenne powder
- Dash of ground nutmeg
- Salt & pepper to taste (I used an 1/8 tsp.- 1/4 tsp. each)
Heat a pot full of water to boiling. Cook noodles according to package directions and drain. In the same pot, add butter over medium heat. Melt the butter and then add in the garlic, as well as the rest of the seasonings. Saute for a few minutes and then add in the flour. Stir using a whisk and let cook for about 1 minute. Add in milk, whisking as you pour. As the sauce heats up, it will start to thicken and bubble. Make sure to stir occasionally during this. When the mixture just comes to a bubble, add in the cheeses, stirring until the cheese melts. Add the noodles back into the pot and stir together. Turn off heat and taste, adding more salt and pepper if necessary. Serve immediately.
This stuff also reheats pretty well, so if you have leftovers, don’t throw them away!