Mashed Potato Cabbage Casserole Recipes

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EASY MASHED POTATO CASSEROLE



Easy Mashed Potato Casserole image

Great for preparing beforehand and then an easy 35-minute bake when company comes over.

Provided by Dawnsigkap

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

2 tablespoons butter
9 large potatoes, peeled
1 (8 ounce) container sour cream
1 (6 ounce) package cream cheese
1 teaspoon onion salt
½ teaspoon garlic powder
1 dash ground black pepper
½ cup shredded Cheddar cheese
1 pinch dried parsley flakes, or to taste
1 pinch paprika, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  • Drain potatoes; reserve water for mashing, if necessary. Add sour cream, cream cheese, onion salt, garlic powder, and pepper; beat until creamy. Pour into the prepared dish. Cover with Cheddar cheese, parsley, and paprika.
  • Bake, uncovered, until cheese is bubbly, about 35 minutes.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 59.9 g, Cholesterol 40.7 mg, Fat 15.2 g, Fiber 7.4 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 315.5 mg, Sugar 2.7 g

POTATO AND CABBAGE CASSEROLE



Potato and Cabbage Casserole image

I have fond memories of Mom making this home-style supper in our farmhouse kitchen. The mild cabbage flavor appeals to everyone. - Nancy Mathiowetz, Hector, Minnesota.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10 servings.

Number Of Ingredients 9

5 cups shredded cabbage
6 medium potatoes, sliced
4 medium carrots, sliced
1 small onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed vegetable beef soup, undiluted

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.

Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 677mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

GROUND BEEF CASSEROLE WITH POTATOES AND CABBAGE



Ground Beef Casserole with Potatoes and Cabbage image

Every fall, I look forward to making cabbage. I just love it in so many ways. I think that you too will love this layered cabbage casserole with ground beef. It is so easy to prepare and has such flavor. It is easy to eat too much, it is so good.

Provided by Patternprincess

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h45m

Yield 12

Number Of Ingredients 9

1 cooking spray (such as Pam®)
3 pounds ground beef
2 cups coarsely chopped celery
1 cup coarsely chopped onion
1 pinch salt and ground black pepper to taste
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 large head cabbage, coarsely chopped
5 medium Yukon Gold potatoes, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan and an 8-inch square or round pan with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet with salt and pepper until beef is browned and crumbly and vegetables are translucent, about 10 minutes. Add cream of mushroom and Cheddar cheese soups and mix well.
  • Layer cabbage into both of the prepared pans. Add 2 sliced potatoes to the 8-inch pan and remaining potatoes to the 9x13-inch pan. Spread around to cover. Spoon meat mixture over the potatoes and cabbage in both pans.
  • Bake, covered, in the preheated oven for 1 hour. Uncover and continue to bake for 15 minutes more.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 23 g, Cholesterol 72.1 mg, Fat 17.9 g, Fiber 4.1 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 627.3 mg, Sugar 5.4 g

MASHED POTATO AND SAUSAGE CASSEROLE



Mashed Potato and Sausage Casserole image

Make a one-dish meat-and-potatoes dinner complete with veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 5

Number Of Ingredients 6

1 lb bulk pork sausage
1 bag (12 oz) frozen mixed vegetables
1 cup onion-seasoned beef broth (from 14 oz can)
3 tablespoons Gold Medal™ all-purpose flour
1 pouch Betty Crocker™ roasted garlic mashed potato mix
Water, milk and butter called for on potato mix pouch

Steps:

  • Heat oven to 425°F. Spray with cooking spray 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In baking dish, mix sausage and frozen vegetables. In small bowl, mix broth and flour until smooth; pour over sausage mixture. Gently stir.
  • Cover with foil; bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
  • Make potatoes as directed on pouch using water, milk and butter. Let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 10 minutes longer or until potatoes begin to brown.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 2 g, TransFat 0 g

POLISH-AMERICAN SAUSAGE, CABBAGE, AND POTATO CASSEROLE RECIPE



Polish-American Sausage, Cabbage, and Potato Casserole Recipe image

This Polish-American sausage, cabbage, and potato casserole recipe is a one-pot dish that comes together quickly and is perfect for all sorts of parties.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
2 large onions (coarsely chopped)
1 medium head cabbage (coarsely chopped or shredded)
2 apples (red-skinned, cored and sliced 1/2-inch thick, peels can be left on, if desired)
2 large potatoes (russet, peels can be left on if desired, parboiled for 5 minutes, save the cooking water, and coarsely chopped)
1 tablespoon seasoning (Vegeta or Maggi )
Pinch black pepper
1 tablespoon caraway seeds (or to taste)
1 pound smoked Polish sausage (skin removed, if desired, cut into 6 pieces and scored diagonally 3 times)

Steps:

  • In a large, Dutch oven or skillet with a lid, sauté onion in butter over medium heat until translucent. Then, without stirring, add cabbage and sprinkle evenly with Vegeta or Maggi seasoning. Add apples, caraway, and pepper without stirring. Top with sausage and 1 cup of the cooking water from potatoes. Cover. When the water begins to boil, reduce heat and simmer 10 minutes.
  • Uncover and mix all ingredients together. Replace cover and simmer 10 minutes more. Remove the cover and test for doneness of the cabbage. If there are too many juices, cook over low heat until reduced. But the pan juices are delicious when sopped up with rye bread.

Nutrition Facts : Calories 686 kcal, Carbohydrate 97 g, Cholesterol 87 mg, Fiber 16 g, Protein 27 g, SaturatedFat 9 g, Sodium 1732 mg, Sugar 24 g, Fat 24 g, ServingSize 1 Casserole (4 Servings), UnsaturatedFat 0 g

RUMBLEDETHUMPS - CELTIC POTATO, CABBAGE & CHEESE GRATIN



Rumbledethumps - Celtic Potato, Cabbage & Cheese Gratin image

A wonderful combination of mashed potatoes, Savoy cabbage, cheese & chives - baked OR grilled to give a crispy cheesy topping. This is one of my very favourite family recipes - my Mum used to make it, as did her Mum before her! This is a Scottish recipe, similar to Irish Colcannon, which is also a potato & cabbage dish. You can serve this as a vegetable accompaniment or as a light luncheon dish with crusty bread & extra vegetables. P.S. My daughter calls this baked Bubble and Squeak & always asks for it when she comes home from university!

Provided by French Tart

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

1 1/2 lbs potatoes, peeled & cut into small even size pieces
6 -8 large savoy cabbage leaves, washed, trimmed & cut into 1/4-inch strips
4 tablespoons fresh chives, chopped
2 ounces butter
2 -4 tablespoons milk
salt
pepper
4 ounces scottish cheddar cheese or 4 ounces local cheddar cheese, grated

Steps:

  • Preheat oven to 225C/450F - ONLY if you wish to bake this. Otherwise, this dish can be grilled.
  • Lightly grease a heat resistant serving or baking dish.
  • Boil the potatoes for about 20 minutes or until soft.
  • At the the same time, boil the savoy cabbage for 5 minutes maximum - take off the heat, drain & allow to cool in a colander.
  • Drain the potatoes and add the butter, milk, salt and pepper. Using a potato masher or hand held mixer - mix & mash the potatoes thoroughly until smooth & with no lumps.
  • Add the cabbage & chives to the mashed potatoes - gently mix together.
  • Pile the Rumbledethumps mixture into your serving or baking dish - scatter the grated cheddar cheese over the top and EITHER, bake for 15 - 20 minutes in the oven OR put under a hot grill for about 5 minutes, until the cheese has melted and is bubbling.
  • Serve immediately with grilled or roast meat, casseroles, stews or roast chicken.
  • This also makes a wonderful vegetarian meal or a light luncheon dish - serve with crusty bread and extra vegetables if you wish.
  • This serves 4 people as an accompaniment and 2 people as a light luncheon dish.

CREAMY MASHED POTATOES WITH CABBAGE



Creamy Mashed Potatoes with Cabbage image

For a buttery dish with wonderful texture and flavor, we make the comfort food known as "colcannon," an Irish version of mashed potatoes with cabbage. -Peggy Goodrich, Enid, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 9 servings.

Number Of Ingredients 8

6 medium potatoes (about 2-3/4 pounds), peeled and quartered
3 cups chopped cabbage
1 medium onion, chopped
1/4 cup water
1/4 cup 2% milk
1/4 cup butter, cubed
1-1/4 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 20-25 minutes or until tender., Meanwhile, in a large saucepan, combine cabbage, onion and 1/4 cup water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until tender. Drain potatoes; return to pan. Mash potatoes, gradually adding milk, butter, salt and pepper. Drain cabbage; stir into potato mixture.

Nutrition Facts :

MASHED POTATO & CABBAGE CASSEROLE



Mashed Potato & Cabbage Casserole image

I found this recipe on the internet awhile back and finally got around to trying it, and I'm glad I did. Its very good.

Provided by RecipeMonster

Categories     One Dish Meal

Time 50m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 7

1 1/2 lbs russet potatoes, peeled and cut into 2-inch chunks (about 5)
6 cups green cabbage, shredded (1 small)
4 ounces reduced-fat cream cheese, softened and cut into pieces
1 teaspoon salt, plus more to taste
1/2 cup scallion, thinly sliced
fresh ground black pepper, to taste
1 cup cheddar cheese, extra sharp grated

Steps:

  • Preheat oven to 425°F Lightly oil a 3-quart baking dish.
  • Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
  • Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
  • Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
  • Remoe from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish 9x13 and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days.).
  • Bake casserole at 425 degrees uncovered, for 30 to 45 minutes depending on if the casserole goes into the oven warm or cold.

KIELBASA WITH SMOTHERED CABBAGE AND MASHED POTATOES



Kielbasa with Smothered Cabbage and Mashed Potatoes image

Categories     Potato     Quick & Easy     Sausage     Cabbage     Simmer     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
3/4 pound smoked kielbasa (Polish sausage), cut into 1-inch pieces
4 cups chopped cabbage
1 onion, sliced thin
3/4 pound yellow-fleshed or russet (baking) potatoes
1/4 cup milk
1 tablespoon unsalted butter, cut into bits

Steps:

  • In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add 1 1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.
  • While the mixture is simmering, in a steamer set over boiling water steam the potatoes, peeled and cut into 3/4-inch pieces, covered, for 12 minutes, or until they are very tender, transfer them to a bowl, and mash them with a potato masher. Add the milk, scalded, 3 tablespoons hot water, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)



Colcannon (Irish Mashed Potatoes With Cabbage) image

Potatoes and cabbage have been sustenance foods in Ireland for ages. The classic Irish dish Colcannon (mashed potatoes with cabbage) combines the two.

Provided by Peggy Trowbridge Filippone

Categories     Side Dish     Dinner     Lunch     Brunch

Time 30m

Yield 6

Number Of Ingredients 8

3 cups finely shredded green cabbage
1 onion (finely chopped)
1/4 cup water
6 potatoes (cooked and mashed, or 4 cups prepared instant mashed potatoes )
1/4 cup milk
1/4 cup butter (or margarine)
Salt (to taste)
Freshly ground pepper (to taste)

Steps:

  • Gather the ingredients.
  • Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
  • Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
  • Enjoy!

Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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