Cabbage Casserole
Cabbage, Mushroom and Noodle Casserole
This recipe turned out very well. My husband was only sorry I hadn't doubled it so that there were more leftovers.
2 tablespoons olive oil
6 ounces sliced mushrooms (I used cremini mushrooms)
medium onion, finely chopped
1 teaspoon dried tarragon
1 1/2 cups chicken broth
4 cups shredded cabbage (about 1/2 of a medium head) I used the thin slicing disk of my food processor which made preparing the cabbage really easy
4 ounces broad egg noodles
1/4 cup flour
1/4 cup nonfat dry milk (not essential)
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 1/2 cups milk
1/3-1/2 cup grated cheese (I used mozzarella, Swiss or Gruyere would work well)
Optional: 3 fully cooked chicken sausages, sliced
1/2 cup fresh or dry bread crumbs
1 tablespoon butter (optional)
Saute the onions and mushrooms in the olive oil until the onions are tender. Put them in a large casserole and sprinkle with the tarragon. Put the broth in the skillet, add the cabbage and simmer covered until the cabbage is tender (about 7-8 minutes). Remove the cabbage with a slotted spoon and add to the casserole dish. Reserve the remaining stock in the pan. Cook the noodles according to package directions, drain and mix with cabbage and mushrooms.
Preheat the oven to 350 degrees. Whisk the flour, dry milk, salt, pepper and mustard into the liquid milk. Add it to the broth in the skillet. Cook, stirring constantly, until the mixture bubbles and thickens. Remove from the heat and stir in the cheese until it melts. Add the sliced sausage if you are using it. Pour the sauce over the vegetables and noodles; sprinkle with the bread crumbs and dot with butter if desired.
Bake the casserole for 25-30 minutes, until bubbling and slightly browned.
Adapted from 366 Delicious Ways to Cook Pasta with Vegetables by Dolores Riccio
This recipe turned out very well. My husband was only sorry I hadn't doubled it so that there were more leftovers.
2 tablespoons olive oil
6 ounces sliced mushrooms (I used cremini mushrooms)
medium onion, finely chopped
1 teaspoon dried tarragon
1 1/2 cups chicken broth
4 cups shredded cabbage (about 1/2 of a medium head) I used the thin slicing disk of my food processor which made preparing the cabbage really easy
4 ounces broad egg noodles
1/4 cup flour
1/4 cup nonfat dry milk (not essential)
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 1/2 cups milk
1/3-1/2 cup grated cheese (I used mozzarella, Swiss or Gruyere would work well)
Optional: 3 fully cooked chicken sausages, sliced
1/2 cup fresh or dry bread crumbs
1 tablespoon butter (optional)
Saute the onions and mushrooms in the olive oil until the onions are tender. Put them in a large casserole and sprinkle with the tarragon. Put the broth in the skillet, add the cabbage and simmer covered until the cabbage is tender (about 7-8 minutes). Remove the cabbage with a slotted spoon and add to the casserole dish. Reserve the remaining stock in the pan. Cook the noodles according to package directions, drain and mix with cabbage and mushrooms.
Preheat the oven to 350 degrees. Whisk the flour, dry milk, salt, pepper and mustard into the liquid milk. Add it to the broth in the skillet. Cook, stirring constantly, until the mixture bubbles and thickens. Remove from the heat and stir in the cheese until it melts. Add the sliced sausage if you are using it. Pour the sauce over the vegetables and noodles; sprinkle with the bread crumbs and dot with butter if desired.
Bake the casserole for 25-30 minutes, until bubbling and slightly browned.
Adapted from 366 Delicious Ways to Cook Pasta with Vegetables by Dolores Riccio
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