Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
Showing posts sorted by date for query coleslaw. Sort by relevance Show all posts
I found myself today with a small cabbage in the refrigerator that I wanted to use up. I could have made coleslaw, of course, and I do love coleslaw, but I was wanting something hearty and filling.
It was too small to make cabbage rolls and I had some leftovers from yesterday that I wanted to use up as well, so I decided to make an old-fashioned cabbage casserole with it.
I do have a recipe on here for creamed cabbage, but I wanted something different. You know, sometimes you just fancy something different.
I found a recipe here for a cabbage casserole, but it used cream soup and mayonnaise, neither of which I wanted to use.
.JPG "Old Fashioned Cabbage Casserole")
I decided to create a combination of my regular Creamed Cabbage casserole and the new recipe.
I didn't want to boil the cabbage like I regularly do for my recipe. I liked the idea of cooking the cabbage and some onion in some butter in a skillet first.
I did however like the idea of a creamy sauce, but didn't want to use soup, so made a cream sauce from scratch. I also added two cheeses to the sauce, a good cheddar and some Parmesan because well, cheese always goes so well with cabbage.
.JPG "Old Fashioned Cabbage Casserole")
Being and feeling rather lazy I decided to do the creamy cheese sauce right in the skillet along with the cabbage. I didn't feel like dirtying up a separate pot to make the sauce.
It worked beautifully. Using a mix of milk and cream made for a deliciously rich sauce and grating in two cheeses added another lovely depth of flavor. I was on to a winner here!
.JPG "Old Fashioned Cabbage Casserole")
I also added some cheese and cracker crumbs to the top. I think a casserole is always made better for having added a crunchy topping, don't you?
This was rich and delicious, the topping nice and crunchy. I could have quite easily munched on a whole plate of this and nothing else.
.JPG "Old Fashioned Cabbage Casserole")
WHAT YOU NEED TO MAKE OLD FASHIONED CABBAGE CASSEROLE
I call this old fashioned because it used simple ordinary ingredients. Nothing out of a can here.
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
.JPG "Old Fashioned Cabbage Casserole")
My cabbage was a very small one, only about six inches around. You will want to trim away the core and any bruised leaves, cut into thick shreds and then chop those up.
You also want to chop the onion coarsely. I grated both cheeses myself. I always prefer to do this if possible as they add things to grated cheeses to make them flow more easily out of the bag. Always grate your own if you can.
.JPG "Old Fashioned Cabbage Casserole")
HOW TO MAKE OLD FASHIONED CABBAGE CASSEROLE
Nothing could really be simpler.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
.JPG "Old Fashioned Cabbage Casserole")
This really was lovely. Because the sauce is made right in the same pan as the cooked cabbage it is not watery because any cabbage juices are incorporated right into the sauce, adding even more flavor.
If you are a fan of cabbage dishes, I think you best prepare yourself to fall in love. This is quite simply one of the most delicious cabbage dishes I have ever made.
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Some other cabbage recipes in The English Kitchen you might enjoy are:
CABBAGE, CHEESE & MUSTARD GRATIN FOR TWO - Inspired by a recipe by Nigel Slater, this delicious dish has wedges of partially cooked cabbage napped with a cheese and mustard sauce, crumb topped and baked to perfection. Gorgeous is one word to describe it.
CABBAGE ROLLS - An old family favorite. A delicious combination of beef, rice, onions and bacon is shaped and then wrapped up in softened cabbage leaves, prior to being baked to perfection in a lush sweet/sour tomato sauce. These are to die for. They are always the first thing to disappear on the buffet table!
Yield: 4-6
Old Fashioned Cabbage Casserole
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Rich and creamy with beautiful old-fashioned flavors. If you like cabbage, you will LOVE this simple casserole.
Ingredients
- 1 small head of cabbage, trimmed and chopped
- 1 small onion, peeled and chopped
- 3 TBS butter
- salt and black pepper to taste
- pinch sugar
- 2 TBS plain all-purpose flour
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) heavy cream
- 1 1/2 cups (181g) grated strong cheddar cheese, divided
- 3 TBS Parmesan cheese, divided
- 15 Ritz crackers, coarsely crushed
- non-stick cooking spray
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 casserole dish. Set aside.
- Trim and chop your vegetables. Melt the butter in a large skillet. Once it begins to foam add the vegetables and a pinch of sugar. Cook, stirring frequently over medium heat, until the cabbage and onion have begun to soften and turn golden brown in spots.
- Sprinkle the flour over top of the vegetables. Stir it in to combine. Slowly stir in the milk and then the cream. Cook, stirring constantly until the mixture bubbles and thickens.
- Season to taste with salt and black pepper. Stir in 1 cup of the cheddar (120g) and 2 TBS of the Parmesan cheese. Cook and stir until the cheese melts. Pour into the prepared casserole dish, smoothing it out.
- Sprinkle the remaining cheddar and Parmesan cheeses over top evenly. Crumble the crackers over top. Spritz the cracker crumbs with a tiny bit of cooking spray.
- Bake in the preheated oven for 30 minutes or until bubbling and golden brown.
Thanks so much for visiting. Do come again!
I found myself with a quantity of leftover cooked chicken today and so I wanted to use it up. I hate waste and I know you too. I went looking through my cookbooks to find something new to do with it.
I know I could have made a pot pie or something, but I just wanted something different. I found this recipe for a Chicken Alfredo Bake in a Bisquick baking book, Betty Crocker Ultimate Bisquick Cookbook.
.JPG "Chicken Alfredo Bake")
True confessions however, I did not use Bisquick in my casserole. I made my own Buttermilk Biscuit Topping for it. I did have Bisquick in the house, but I wanted a topping made from scratch today.
This was a very easy topping to make actually. I just cut my regular Buttermilk Biscuit recipe in half and added a bit more milk to it to make it droppable. Easy peasy.
.JPG "Chicken Alfredo Bake")
The recipe actually appealed to me for several reasons. One I could use up all the chicken I had leftover. Two, I had a jar of Alfredo sauce that was soon going to be going out of date and I could use that.
Three, I had the tail end of a piece of Swiss Cheese that I could use as well. So, it all worked out. I had all I needed, and it made for a really great store cupboard meal.
.JPG "Chicken Alfredo Bake")
I was really pleased with the recipe actually. It was very easy to throw together. It went together lickety split, and it tasted really delicious when it was done.
Do make sure you heat the filling up adequately so that it is hot when you drop the biscuit topping onto it so that they cook properly. Just a little tip that you might not have thought about!
The cook time is relatively short so you want your filling to be nice and hot.
.JPG "Chicken Alfredo Bake")
Another thing I really liked about this recipe was that there was no pasta involved, or rice. Most Alfredo bakes have either one or the other.
There is no need to have them in this dish as the biscuit topping provides all the carbs you need.
.JPG "Chicken Alfredo Bake")
WHAT YOU NEED TO MAKE CHICKEN ALFREDO BAKE
Leftovers and simple store cupboard ingredients.
For the filling
- 2 cups (9 ounces/255g) cooked chicken meat, diced
- 1/2 cup (75g) frozen petit pois
- 1/2 cup (65g) grated Swiss Cheese
- 3/4 cup (165g) Alfredo pasta sauce
- 2 TBS slivered almonds, lightly toasted
.JPG "Chicken Alfredo Bake")
For the topping:
- 1 cup (140g) plain all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS cold butter, cut into bits
- 1/2 cup (120ml) buttermilk
.JPG "Chicken Alfredo Bake")
I always ended up coming out with half a dozen other things!
I keep hoping they will build a Costco down here in the Valley, and who knows maybe some day they will!
.JPG "Chicken Alfredo Bake")
.JPG "Chicken Alfredo Bake")
.JPG "Chicken Alfredo Bake")
.JPG "Chicken Alfredo Bake")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
.JPG "Chicken Alfredo Bake")
I used PC Alfredo Sauce. Any already prepared Alfredo sauce would work fine. Just use your favorite one.
I suspect any cheese would work well, but the Swiss really did add a nice flavor to the mix. I used Organic frozen Petit Pois that we buy in the organic section at the Superstore.
I like to toast my nuts before using them, but it is not necessary. In order to toast them pop them onto a baking sheet and into the preheating oven for about 5 minutes or so until they smell nice and toasty.
.JPG "Chicken Alfredo Bake")
HOW TO MAKE CHICKEN ALFREDO BAKE
It really is a very simple casserole to make and so delicious!
Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
.JPG "Chicken Alfredo Bake")
And that's all there is to it! This really was delicious and so simple to make. It went together very quickly! It made for a really easy, tasty and quick mid week supper.
I loved it! All you really need on the side is a salad, if you can get or afford the lettuce! There seems to be a shortage at the moment. Failing that, crisp vegetable sticks or coleslaw, or even sliced tomatoes and cucumbers would be nice.
.JPG "Chicken Alfredo Bake")
There is no shortage of Chicken casseroles on here. I love roast chicken and am always coming up with tasty ways to use the leftovers. Some other recipes you might enjoy are:
GRANNY'S DEVILED CHICKEN - This makes use of larger pieces of chicken still on the bone. Like drumsticks and thighs, etc. A deliciously tasty paste of ingredients is spread on them and then they are baked and heated through to perfection, with the paste forming a delicious glaze.
EASY BBQ CHICKEN TOSTADAS -Crisp charred Tortillas topped with a delicious mix of shredded leftover cooked chicken, spicy chipotle paste, BBQ sauce and cheese. Baked until the cheese melts and drizzled with more BBQ sauce and some chopped spring onions. All you need is a salad on the side!
Yield: 4
Chicken Alfredo Bake
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
A quick, easy and delicious way to use up leftover cooked chicken. (Or turkey for that matter!)
Ingredients
For the filling
- 2 cups (9 ounces/255g) cooked chicken meat, diced
- 1/2 cup (75g) frozen petit pois
- 1/2 cup (65g) grated Swiss Cheese
- 3/4 cup (165g) Alfredo pasta sauce
- 2 TBS slivered almonds, lightly toasted
For the topping:
- 1 cup (140g) plain all-purpose flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 TBS cold butter, cut into bits
- 1/2 cup (120ml) buttermilk
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter a shallow baking dish, 8 by 12 inches or so in size.
- Heat the chicken, peas, cheese, alfredo sauce and toasted almonds to boiling over medium high heat. Pour this mixture into the baking dish.
- Whisk the flour, baking soda, baking powder and salt together in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk to give you a dough with a dropping consistency. (Sometimes you need a bit more buttermilk.)
- Drop the dough in 12 spoonfuls over top of the hot alfredo mixture.
- Bake uncovered for 20 to 25 minutes until bubbling and golden brown. Serve hot.
Thanks so much for visiting. Do come again!
It seems these days that every time I go to the grocery store my shopping cart is costing me more and more. The cost of food is rising at an exorbitant rate! I don't know how families are making ends meet.
This tasty casserole recipe I am sharing with you today comes from the pages of my big blue binder and it is a great way of making a bit of this and a bit of that stretch a long way in a most delicious way. It is a store cupboard family favorite!
.JPG "Corned Beef and Macaroni Casserole")
My children used to love this when I made it for them. I confess, I love it too. Its creamy and delicious and quite hearty. All you need on the side is some crusty bread, a vegetable and perhaps a salad of some sort.
.JPG "Corned Beef and Macaroni Casserole")
These days it would be coleslaw of some sort as the cost of lettuce is going through the roof at the moment for some reason. I like this Deli Coleslaw.
This tangy cold salad is delicious. It's quite different than your usual creamy coleslaw in that there is no mayonnaise involved, just a simple oil and vinegar dressing. It goes great next to deli sandwiches or even on deli sandwiches!
And it makes the perfect side dish when you are serving a casserole. It also lasts for days in the refrigerator, unlike the mayonnaise kind.
.JPG "Corned Beef and Macaroni Casserole")
This Corned Beef and Macaroni Casserole is the type of dish your grandmother might have made or maybe even your mom. Hearty and delicious it goes together very quickly and uses basic store cupboard ingredients.
The recipe comes from the pages of my Big Blue Binder. I am pretty sure it is a recipe I got from my friend Leona probably 40 odd years ago now!
.JPG "Corned Beef and Macaroni Casserole")
WHAT YOU NEED TO MAKE CORNED BEEF AND MACARONI CASSEROLE
Simple store cupboard ingredients.
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
.JPG "Corned Beef and Macaroni Casserole")
I am not a tinned corned beef snob. It comes in really handy. We enjoy it in Corned Beef hash and even in sandwiches. In the UK, you can buy it sliced and ready to pop into sandwiches and they are delicious!
I am also not a tinned soup snob. I always buy several cans when it comes on offer. It is very useful for things like casseroles such as this one. In the UK, know that I mean condensed soup, such as Batchelors. This is the kind of soup that you need to add milk or water to.
.JPG "Corned Beef and Macaroni Casserole")
HOW TO MAKE CORNED BEEF AND MACARONI CASSEROLE
This is a very simple and quick make, which makes it the ideal weeknight casserole for these busy days before the holidays when we don't know if we are coming and going!
Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
.JPG "Corned Beef and Macaroni Casserole")
Turn this mixture into the prepared casserole dish. Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
Serve hot with a vegetable, some crusty bread and salad of some type on the side.
.JPG "Corned Beef and Macaroni Casserole")
If you are not fond of tinned corned beef you can use other meats in its place. Ham, cooked hamburger, chicken, etc. All work well. Even tuna or salmon would be nice.
It's a great way to make your food dollar stretch. For the smaller family, it also freezes very well. Just break it down into two casseroles, bake one and freeze the other.
I can say with authority as well that any leftovers are brilliant fried up in some butter in a skillet. (Yes, I am that person!)
.JPG "Corned Beef and Macaroni Casserole")
A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey. This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well! In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
Yield: 4
Macaroni & Corned Beef Casserole
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This store cupboard special is a really tasty money saver! Old fashioned delicious. This is the type of dish your grandmother would have cooked.
Ingredients
- 1 cup (116g) dry macaroni
- 1 (12 oz/340g) tin of corned beef
- 1 cup (120g) grated strong cheddar cheese
- 1 cup (240ml) whole milk
- 1 can (10.74 oz/400g) tin of condensed cream of chicken soup
- salt and black pepper to taste
- 1 small onion, peeled and minced
- 3/4 cup (45g) cracker crumbs
- 1 TBS butter, melted
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter an 8-inch square, 2-inch-deep baking dish. Set aside.
- Cook the macaroni according to the package directions until just al dente. Drain well and then return to the saucepan. Mix in the milk and soup until well combined. Season lightly with salt and black pepper. Stir in the cheddar cheese and onion. Crumble in the corned beef.
- Turn this mixture into the prepared casserole dish.
- Stir together the cracker crumbs and melted butter. Sprinkle this evenly over top of the casserole dish. Cover tightly with foil.
- Bake for 45 minutes. Uncover and bake for a further 15 minutes until the cracker crumbs are nice and golden brown and the casserole is bubbling.
- Serve hot with a vegetable, some crusty bread and salad of some type on the side.
Thanks so much for visiting. Do come again!
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