Best 4 Tomato Cheesy Cabbage And Mushroom Casserole Recipes

STUFFED MUSHROOM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

TOMATO CHEESY CABBAGE AND MUSHROOM CASSEROLE

Steps:

• In a large skillet over med-high heat, melt butter.
• Add onions, garlic, cabbage, mushrooms, salt and pepper and cover; stirring occasionally until cabbage is wilted.
• Reduce heat to medium. Add tomato soup and milk and stir well.
• Add HALF of the shredded cheese; mix well.
• Pour into a casserole or baking dish and sprinkle with remaining half of cheese.
• Bake uncovered at 350° for about 20-25 minutes or until cheese starts to brown.

CABBAGE CASSEROLE

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.

MUSHROOM AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• On top of the stove heat the oil or butter in a heavy three-quart casserole. Add the mushrooms and saute over medium-high heat until they begin to brown. Lower heat to medium, stir in the onion and saute until tender. Stir in the garlic and ginger.
• Add the cabbage, stock and wine. Bring to a simmer, mix to distribute the ingredients and season to taste with salt and pepper. Add the bay leaf, cover and place in the oven.
• Bake two to two-and-a-half hours, until most of the liquid is absorbed. Remove bay leaf. Check seasonings. Serve topped with sour cream sprinkled with poppy seeds.