Baked Cabbage With Cream Of Mushroom Soup Food

AWESOME CABBAGE CASSEROLE

Steps:

• Coarsely chop cabbage in large casserole dish sprayed with PAM.
• Sprinkle onion on top of cabbage.
• Pour melted butter over cabbage.
• Sprinkle with salt.
• Mix Mayo and soup together and then spread over cabbage and onions.
• For topping, mix together melted butter, crushed crackers and grated cheese.
• Sprinkle over top of casserole.
• Bake at 350 for 45 minutes or until bubbly and brown.
• Enjoy!

CABBAGE AND MUSHROOM SOUP

Steps:

• Heat 1/4 cup broth in large saucepan. Add onions, mushrooms and garlic, sauteeing till onions are soft, 3 minutes.
• Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 45 minutes.

BAKED CABBAGE WITH CREAM OF MUSHROOM SOUP

Steps:

• Preheat oven to 400.
• Chop cabbage into large pieces.
• Spray large baking dish with cooking spray.
• Place cabbage in pan.
• Mix soup with milk and wisk until smooth. Add fresh cracked pepper and crushed red pepper. Pour over cabbage. Cover with foil. Bake for 1 hour, uncovering the last 15 mins to brown the cabbage.

MY MOM'S CABBAGE AND POTATO CASSEROLE

Steps:

• Put the cabbage in a medium pot and cover with water.
• Salt and pepper to taste.
• Cook for approximately 10 to 15 minutes once boiling. Drain.
• Spray a 3 quart casserole dish with non stick cooking spray.
• Layer 1/2 the cabbage, the onion, and sprinkle with half the bacon.
• Add salt and pepper to taste.
• Arrange half of the the potatoes on top of mixture.
• Repeat layers, ending with potatoes on top.
• Salt and pepper to taste.
• Mix cream of chicken soup and half and half together; pour over the casserole.
• Bake, covered, at 375 degrees Fahrenheit for 45 minutes to an hour.

RUNZA CASSEROLE

Steps:

• Grease 9x13 pan.
• Cover bottom with 1 package of crescent rolls.
• Brown ground beef with cabbage and onions.
• Drain grease from ground beef.
• Combine ground beef, cabbage, and onion with cream of mushroom soup.
• Pour over rolls.
• Layer with swiss cheese.
• Open second can of crescent rolls layer over cheese, try to cover all cheese.
• Bake 350 degree oven for 20 to 25 minutes.
• MY CHANGES WAS:.
• 2 CANS OF CREAM OF MUSHROOM SOUP.
• 1/2 HEAD OF CABBAGE.

CABBAGE ROLLS WITH MUSHROOM SOUP

Steps:

• Preheat oven to 325 degrees and start a large pot of water to boil.
• In a large skillet, saute onion and garlic for 3-5 minutes.
• Add rice, meat, salt, and pepper. Stir to mix well. Remove from heat.
• Take the cabbage and pound the core end against the countertop to loosen. Remove core and discard.
• Place the whole head of cabbage into the boiling water. Cover and cook for 3 minutes.
• Remove softened outer leaves and discard. Separate the large leaves from one another and trim out the thick center stem from each one.
• One at a time, put 1 rounded tablespoonful of the meat & rice mixture into the center of a leaf. Roll up leaf and place seam side down into a large greased baking pan. (Do not make more than 2 layers).
• Combine the beef broth and mushroom soup and pour over cabbage rolls.
• Bake in a 325 degree oven for 1-1/2 hours.

CABBAGE ROLLS WITH MUSHROOM SOUP

Steps:

• Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
• Add rice, meat, salt, and pepper.
• Stir just to mix well.
• Remove from heat.
• Remove core from cabbage.
• Place whole head in a large kettle filled with boiling water.
• Cover and cook for 3 minutes.
• Remove softened outer leaves.
• Take out all large leaves
• Cut thick center stem from each leaf.
• Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
• Put stuffed cabbage leaves with seam down close to each other on a frying pan.
• Do not make more than 2 layers.
• Combine beef broth and mushroom soup; Pour over cabbage rolls.
• Bake in a well heated (350 degree) oven for 1 1/2 hours.