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Amish Cabbage Noodle Casserole

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Amish Cabbage Noodle Casserole
Amish Cabbage Noodle Casserole
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This Amish Cabbage Noodle Casserole comes from a traditional Amish side dish recipe. With egg noodles, cabbage, potatoes, cheese, and a creamy sauce, this hearty casserole is stuffed to the brim with homestyle flavor. Instead of making the sauce from scratch, which can be time-consuming and difficult, this recipe calls for condensed soup. Using cream of potato soup is an easy time-saver and adds tons of extra flavor to this cabbage casserole. This is a comforting dish that's a great accompaniment to any meal.

You could easily make this a main dish by adding meat. To make this even more substantial, add cooked ground beef or chicken before topping with cheese and bake as normal.

For a tangier sauce, the Amish love to use sour cream in their food. Instead of one cup of milk, use 1/2 cup milk and replace the other 1/2 cup with sour cream. Be sure to let soup and milk mixture cool before adding sour cream to avoid curdling.

Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 head green cabbage, shredded
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 package egg noodles or kluski noodles
  • 1 can condensed cream of potato soup
  • 1 cup milk
  • 1 cup shredded mild Cheddar cheese
  • Ground black pepper

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Instructions
  1. Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with nonstick spray.
  2. In a large skillet, heat olive oil and butter over medium heat. Saute cabbage, onion, and garlic until cabbage is wilted, but not browned. Remove from heat and stir in parsley. Set aside.
  3. Prepare noodles according to package directions. Cook until just al dente.
  4. Meanwhile, combine cream of potato soup and milk in a small saucepan over medium heat. When sauce becomes a smooth mixture, remove from heat.
  5. In a large bowl, carefully toss noodles, cabbage mixture, and sauce together until thoroughly mixed. Pour into prepared baking dish.
  6. Sprinkle cheese and a pinch of black pepper over the mixture. Cover with foil and bake for 30 minutes.

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Growing up, my mother would make a number of dishes using ground beef and cabbage, so when I read the description, I knew I had to add this to my must try list. As a side dish, I would make it as written, but I think it would be improved with the addition of ground beef or chicken.

I was skeptical of this casserole, but I tried it and was pleasantly surprised! I don't normally like cooked cabbage, but add cheese to it and I am definitely a fan. This side dish would taste great with pot roast or baked chicken.

I love cabbage casserole, and the creamy, cheesy texture of this casserole was great. The only thing I would change is perhaps add some more spices - more fresh parsley, and maybe even just more salt and pepper!

A pretty tasty casserole with good texture. I loved that it wasn't all mush, the way some casseroles are. I think when I make it, I'll put in some additional garlic and perhaps some other spices or veggies - I prefer a little more zing in my casseroles. I would give this a B- as it stands.

I was pleasantly surprised by this casserole. The combination of noodles, cheese, and spices really made this dish unforgettable! I would probably even cook it a little longer, so the edges get extra crispy!

This casserole was ok. I enjoyed the texture and each bite that had cheese. However, I found the sauce to be a bit bland. I think I'd add more cheese and spices into the sauce to add a bit more flavor.

The kluski noodles were really what made this casserole great. I might add some chicken to make it a bit more filling, and I would also add garlic and more black pepper.

I liked this casserole a lot. It's not the healthiest thing I've ever eaten, but that's not what comfort food is about : )

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