Time 1h10m Yield 10 serving(s) Number Of Ingredients 16 Steps:
Boil cabbage in salted water for 5 minutes, drain and put aside. Melt butter and oil in large skillet, brown chicken until golden. Add onion and celery, continue cooking until vegetables are translucent, but not cooked through. Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes. Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through. Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top. Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom. Cover with tin foil, cook for 30 minutes at 350°F. Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.
Time 1h15m Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil. Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.
Time 35m Yield 8 servings. Number Of Ingredients 7 Steps:
Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.
Time 1h Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F. Grease a 2-quart casserole dish with 1 tablespoon butter. Melt 2 tablespoons butter over medium high heat in large saute pan. Add cabbage and onions and season; season with 1 teaspoon Diamond Crystal® Kosher Salt and 1 teaspoon black pepper. Stir; cover and cook for until cabbage and onions are soft, about 10 minutes. Sprinkle in flour, stir. Cook 2 more minutes. Slowly stir in broth and cream; simmer until slightly thickened, about 2 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Add cooked noodles to cabbage mixture. Stir to combine. Transfer to prepared casserole dish. Dot with 2 tablespoons butter. Cover and bake until mixture is hot and bubbly, about 30 minutes.
Time 55m Yield 1 casserole, 5-6 serving(s) Number Of Ingredients 11 Steps:
Pre-heat oven to 220 celsius. In a saucepan, fry cabbage and garlic in vegetable oil over high heat for 2-3 minutes. Add potato and water to saucepan, turn down heat to medium and cook with lid on until potato is cooked. Turn heat to low and add lemon juice and sour cream. Lightly mash contents of saucepan with potato masher. Mix cornflour and milk and add to saucepan while stirring constantly to thicken the cabbage mix. Season with salt & pepper, transfer to ovenproof dish and bake in oven until desired browning. Alternatively, place under hot grill to achieve browning.
Time 1h5m Yield 10 Number Of Ingredients 12 Steps:
Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl. Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top. Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes. Garnish with chopped parsley and serve hot.
