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!
One of my weaknesses are canned biscuit products. Yep, you read that right. The sometimes scary pop of that can goes far back into my childhood. And I still love them. In particular, the buttermilk biscuits. I don’t want to know what’s in them! I’ve never even looked at the ingredients because there’s no way I’m giving them up. They’re a quick breakfast that I love drizzling honey on and although I usually stop myself after inhaling two, I could easily eat three no problem!
I also really like crescent rolls. Uh-huh. I do. I really, really do. My kids like ’em too. Sometimes I put some chocolate chips on them, roll them up and voila, chocolate “croissants”! But I recently made cheese danishes out of them and Hallelujah! They’re easy, cheesy (cream cheesy) and a nice little breakfast treat.
Cheese Danish (makes 8)
- 2 tubes crescent rolls, separated and rolled to 8 rectangles
- 1/2 of an 8 ounce package cream cheese, softened
- 1/4 c. ricotta cheese
- 1 egg yolk
- Just under 1/4 c. white sugar
- 1/2 tsp. vanilla
- 1/4 tsp. lemon zest, optional
Preheat the oven to 375 degrees. In a stand mixer or if you don’t have one, a large bowl and use a hand mixer, add all the ingredients, except obviously the crescent rolls. Whip until combined. Add a large spoonful of the cheese mixture to each rectangle and fold the sides up toward the center, pinching together. Place on a baking sheet and bake for 10 minutes. Keep an eye on the danishes because the dough tends to burn on the bottom. When done cooking, remove from oven and let cool. Delish with a cup of coffee!!
This bread was first introduced to me many years ago by my Aunt. So good! First off, it’s bread and with me being a carb-a-holic, that’s a huge YES please. Second, it has mayonnaise in it. I am a huge lover of mayo. It’s a sick addiction. Third, it has garlic. I also love me some garlic.
So if you happen to be a lover of those three items (in addition to cheese and green onions) well then….this is the bread for you. It’s great for BBQ’s and equally as great with Italian.
Cheesy Garlic Bread
- 1 Italian loaf, sliced in half lengthwise(or a loaf of bakery French bread)
- 1 cup mayo
- 3/4 c. each of shredded cheddar and mozzarella (or Monterey jack)
- 3 garlic cloves
- 2 green onions, sliced
Preheat oven to 350 degrees. Mix mayo, cheeses, garlic and onions together in a bowl. Spread mixture onto the bread in a thin layer and place on a baking sheet. Bake for 15-20 minutes or until slightly golden around the edges and a little bubbly. Cut into slices and serve.
This bread is gooey, melty, rich and delicious. Enjoy!!!