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Blue Ridge Day Trip

Casseroles - the Lost Art of Comfort Food



I can remember when casseroles were a mainstay in our meals - comfort food cooked up in one dish packing in all the essential meat, carbs and veggies. Never a fan of the old standby tuna noodle casserole, there were others I loved and new ones to try. For a while the humble casserole fell out of favor like a bad taste in the mouth, but just as comfort food made a comeback, so too did the casserole.  Anyone who's done an Amazon search for casserole cookbooks can find more than you can shake a stick at.  Recently I decided it was time to whip up an old-fashioned casserole to spoon a little loving onto the evening dinner plate.  This simple recipe calls for just four ingredients.  


Sausage Cabbage Casserole

1 small head of cabbage, chopped 

1 link of Polish or smoked sausage, sliced in rounds

1 can of cream of mushroom soup

6 ounces of French fried onions

Layer cabbage and sausages. Add one can of water or milk to the cream of mushroom soup and stir well. Pour mixture over cabbage and sausages, the finish by layering with the French fried onions.  Bake in oven preheated to 350 for 30 minutes or until bubbly and cabbage is translucent.  

Serves 6-8



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