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CABBAGE, HAM AND SPAGHETTI CASSEROLE

Posted on May 11, 2013 by The Southern Lady

This Cabbage, Ham and Spaghetti Casserole makes a lot and is great served with a green vegetable and some cornbread muffins. Men usually like this and it is comfort food at its best. You might think that spaghetti and cabbage sounds strange together but this dish will surprise you.

8 ounces of thin spaghetti, cooked al dente according to package directions and drained

6 to 7 cups of chopped cabbage, uncooked

2 cups of cooked, chopped ham

1 medium onion, coarsely chopped or 1 1/2 to 2 cups (I like to use sweet Vidalia)

1/2 cup butter or margarine or 8 tablespoons or 1 stick

1/3 cup all-purpose flour

1/2 teaspoon black pepper

1/2 teaspoon salt, optional

1 cup milk (I used 2%)

1 (10 3/4 ounce) can cream of mushroom soup, undiluted

2 cups shredded cheese (I used one cup sharp cheddar and 1 cup Monterey Jack. You can use whatever kind you like)

1 cup bread crumbs (Optional)

Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings. Enjoy!

Note: You could make this using about any kind of meat in the casserole.

Cabbage, Ham and Spaghetti Casserole - Copy

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Filed under: Cabbage, Ham and Spaghetti Casserole | Tagged: baking, brunch, Cabbage, casserole, cheese, cooking, cream of mushroom soup, Entertaining, food, ham, Onions, recipes, southern lady, spaghetti | 4 Comments »

CHICKEN TORTILLA CHIP CASSEROLE

Posted on April 23, 2013 by The Southern Lady

This zesty chicken casserole makes a lot and my family loves it.

4 to 5 cups chicken, cooked and chopped (I bake a chicken and chop for this recipe)

1 cup green onion, chopped (can use regular onion)

1 cup green pepper, chopped

2 tablespoons oil

1 (14.5 ounce) can diced tomatoes, undrained

1 (10.5 ounce) can cream of celery soup

1 (10.5 ounce)can cream of chicken soup

1 (4 ounce) can green chilis, drained

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon cumin

3 to 4 cups crushed tortilla chips

2 cups shredded Mexican style cheese or cheese of your choice

You will need a large skillet. Cook the green pepper and onion in the oil. Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt and cumin to the skillet. Mix well with a spoon and simmer about 10 minutes. Add a layer of crushed tortilla chips to a 9 x 13 baking dish. Next, add a layer of chicken and cover with half the soup mixture from your skillet. Sprinkle on 1 cup of the shredded cheese.

Add another layer of chips, chicken, and the rest of the soup mixtures. Bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and add remaining cup of cheese. Return to oven for about 5 minutes or long enough to melt the cheese on top of the casserole dish. Makes 10 to 12 servings. Enjoy!

Note: You can add some cayenne or hot sauce to this casserole if you like hot food. Can serve with a dollop of sour cream on top, chopped tomatoes, olives, etc. This makes a great dish for company and you can use your imagination and add other ingredients, too.

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Filed under: Chicken Tortilla Chip Casserole | Tagged: baking, brunch, casserole, cheese, chicken, chicken tortilla chip casserole, cooking, Entertaining, food, green chilis, Mexican, Onions, recipes, southern lady, Tomatoes, tortilla chips | 10 Comments »

CORNBREAD PUDDING

Posted on April 10, 2013 by The Southern Lady

This Cornbread Pudding is a great twist on regular cornbread. My family loves it. This makes a very light and fluffy cornbread. I can eat it like cake!

2 cups yellow self-rising cornmeal mix (I use Martha White) or 2 cups yellow self-rising cornmeal (See note below as to how to make self-rising cornmeal mix or self-rising cornmeal if you can’t find it in your area)

1 (15.25 ounce) can whole kernel corn, drained

1 (14.75 ounce) can cream style corn

2 eggs

1 stick butter or margarine or 1/2 cup or 8 tablespoons, melted

1/4 cup green onion, chopped (can use regular onion)

1 teaspoon salt

1/2 cup buttermilk

2 cups shredded cheddar cheese, divided (Can use any kind of cheese you like)

Mix cornmeal with whole kernel corn and cream style corn with a spoon; add eggs and butter and continue mixing. Add onion, salt, buttermilk and 1 cup of the shredded cheese. Pour into a sprayed casserole dish.The one above is a 10 x 10 dish. Sprinkle remaining cup of shredded cheese on top. Bake in preheated 400 degree oven 35 to 40 minutes until brown on top. Makes about 12 large servings. Enjoy

Note: If you can’t find self-rising cornmeal mix or self-rising cornmeal, you can make your own using regular cornmeal. See below:

For 1 cup self-rising cornmeal mix combine the ingredients below.

3/4 cup cornmeal

3 tablespoons flour

1 tablespoon baking powder

1/2 teaspoon salt

For 1 cup self-rising cornmeal combine the ingredients below:

3/4 cup cornmeal plus 3 tablespoons

1/2 teaspoon salt

1 tablespoon baking powder

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Filed under: Cornbread Pudding | Tagged: baking, brunch, cheese, cooking, cornbread, cream style corn, creamed corn, dinner, easy recipes, food, Onions, pudding, recipes, southern lady, whole kernel corn | 21 Comments »

HAM AND GRITS

Posted on March 11, 2013 by The Southern Lady

Southerners love grits any way you “fix” them and this is one of my favorites. You can also make this using sausage, bacon or shrimp.

3 cups water

3/4 cup quick cooking grits

1/2 teaspoon salt

4 tablespoons butter or margarine

2 eggs, beaten

1/4 teaspoon garlic powder

1 cup ham, cooked and chopped

1/4 cup green onions, chopped (can use regular onions)

Several drops hot sauce, Optional

1 cup shredded cheddar cheese or cheese of your choice, divided (can use more cheese if you like a lot)

Bring water and salt to a boil, add grits and cook five minutes until thick. Remove from stove and add butter, eggs, garlic powder, ham, green onions, hot sauce and half the shredded cheese. Mix together and pour into sprayed casserole. Sprinkle rest of the cheese on top. (I use a 9 x 5 loaf pan). Bake in preheated 375 degree oven for 30 to 35 minutes uncovered.

Note: If I have any ham and grits leftover, I fry them the next morning. Make it into patties just like you would potato cakes (I use my hands). Dip in flour, then into beaten egg, in flour again and fry. Serve with your favorite topping such as syrup, powdered sugar or whatever you like.

Enjoy!

Filed under: Ham and Grits | Tagged: baked grits, baking, Breakfast, brunch, cheese, cheese grits, cooking, dinner, easy recipes, Entertaining, food, fried grits, grits and ham, ham, Onions, Southern, southern lady | 22 Comments »

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