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yummy leftover cabbage casserole

(2 ratings)
WWDK avatar
Recipe by
Wanda Grundmann
@WWDK
Kenner, LA

Prep and cooking time based on cabbage and rice already being cooked. I usually made this with ground beef and cream of mushroom soup, but was out and didn't feel like going to the store at the last minute, so I used what I had on hand which was the precooked frozen sausage patties and cream of asparagus soup. I also was out of shredded cheese and used sliced american cheese on top. It came out so tasty I'm going to make it this way from now on. I don't use store bought breadcrumbs since it only takes a few minutes to make so much better from scratch. Use real butter also for best flavor.

(2 ratings)
yield 6 -8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For yummy leftover cabbage casserole

  • 3 to 4 c
    cabbage (leftover cooked)
  • 1 md
    chopped onion
  • 4
    heat and serve type sausage patties (crumbled)
  • 1 can
    (small) ceam of asparagus soup
  • 1 1/2 c
    cooked rice
  • 1/2 stick
    butter
  • 1 1/2 c
    cheese, shredded (i subbed sliced american)
  • 1/2 c
    milk
  • 4 slice
    bread, toasted
  • 1 1/2 tsp
    italian seasoning
  • 1 tsp
    onion powder
  • 1 Tbsp
    grated parmesan cheese

How To Make yummy leftover cabbage casserole

  • 1
    Saute the onion in 1/2 of the butter until it starts to brown a bit.
  • 2
    Add the crumbled sausage, the soup,the milk, and 1/2 teaspoon italian seasoning.
  • 3
    Add cooked cabbage and cooked rice and transfer to a buttered 9x13 casserole dish. layer cheese over the top.
  • 4
    Make seasoned bread crumbs by putting the toast slices, parmesan cheese, the other teaspoon italian seasoning, the teaspoon onion powder and the remainder of the butter in a food processor and process for a few seconds. Sprinkle over cheese layer of casserole.
  • 5
    Bake at 350 for 30 minutes to heat through.
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