Potato Cabbage Cabot Cheddar Casserole Recipes

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Steps:

• Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside.
• Add carrots and next 5 ingredients to drippings. Sauté until golden brown. Stir in broth and add potato and salt. Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender.
• Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add cheddar and Jalapeño Cheddar cheese, stirring until melted.
• Serve in bowls topped with green onions and crumbled bacon.
• Notes:.
• Use a Vegetarian Cheddar in place of the cheeses. Also add a small dash of Braggs or liquid smoke to the potato soup.
• Used half chicken and half veggie broth. Didn't need the flour because I pureed the potato mix in the pot with my Phillips. And used fat free everything.

Steps:

• Preheat oven to 350°F. and butter a 2-quart shallow baking dish.
• In a heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking, and simmer, whisking, until thickened, about 2 minutes. Remove pan from heat and whisk in cheese and salt and pepper to taste, whisking until cheese is melted.
• Peel potatoes and slice about 1/8 inch thick. In prepared baking dish make 5 layers each of potatoes and sauce, beginning with potatoes and ending with sauce. Scalloped potatoes may be prepared up to this point 2 hours ahead and kept covered.
• Sprinkle bread crumbs on top and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.

Steps:

• Melt butter in a large pot, add cabbage, onions, celery, peas and carrots and saute 8-10 minutes or until vegetables are tender.
• Add milk, corn, pepper and thyme, reduce heat to low and simmer for 15 minutes.
• Add cheese and stir until melted.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
• Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
• Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
• Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
• Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
• Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.