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Cabbage and Potato Casserole Recipe

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This recipe for Cabbage and Potato Casserole, by , is from The Gile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Gallant

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds russet potato peeled &cut into chunks
1 (4oz.) package of cream cheese
1 TBS. butter
1/4 c. of milk
6 c. shredded green cabbage
1 (10 oz.) frozen corn
1 tsp. salt
1/2 tsp. black pepper
1 c. grated extra sharp cheddar cheese

Directions:
Directions:
Preheat oven 425º Spray or lightly butter 3 quart baking dish. Cook potatoes than mash. Cut cream cheese into small chunks and put into potatoes till melts and milk and seasonings. Meanwhile in frying pan saute cabbage in butter for 4 to 5 min. Fold in corn. Spoon sautéed cabbage,corn mixture into baking dish. Spoon potatoes on top spread to edges and sprinkle with cheddar cheese. Bake uncovered 30 to 40 minutes or till heat through. Leftovers are good reheated next day at 325º

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I make this in the Fall.

 

 

 

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