Onions | The Southern Lady Cooks

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 »

SOUTHERN PEA SALAD

Posted on April 18, 2013 by The Southern Lady

Pea Salad is one of my favorites. I love trying new ways to make it and using different ingredients each time. This salad is great served on lettuce leaves or just served as a side dish to any meal. I can make a meal of just the salad.

1 (16 ounce) package frozen sweet peas, thawed and uncooked (I have used canned peas, too)

2 eggs, hard boiled and chopped

4 to 6 slices of bacon, cooked crisp and crumbled or 1 cup ham, cooked and chopped, optional

1/2 cup chopped green onion (could use regular onion)

1 cup shredded cheddar cheese (can use any kind of cheese)

1/4 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon celery seeds or 1/2 cup celery, chopped

dash cayenne

1/2 cup mayonnaise

1/2 cup sour cream

Combine uncooked, thawed peas, (I just thaw the peas in the microwave and drain) eggs, bacon or ham or both, onion, cheese, pepper, salt, garlic powder, celery seeds or celery and cayenne in a salad bowl. Mix in the mayonnaise and sour cream. Place in refrigerator for a couple of hours. Makes 6 to 8 servings. Enjoy.

Note: You can also add tomatoes, green pepper, dill or sweet pickles, pimentos or water chestnuts to this salad. This is one you can use your own imagination and make it to your liking. We like the recipe above but I add both the bacon and ham to my salad.

Enjoy!

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Filed under: Southern Pea Salad | Tagged: Southern, Tomatoes, Onions, Holidays, Entertaining, food, dinner, brunch, Bacon, Water chestnuts, salad, ham, sour cream, mayonnaise, pickles, southern lady, shredded cheese, peas, cheddar, Southern Pea Salad, pimentos | 12 Comments »

CROCKPOT THREE BEAN BARBECUE WITH SAUSAGE

Posted on April 16, 2013 by The Southern Lady

This recipe is so simple. I just throw all the ingredients in the crock pot and it makes a meal. My cornbread pudding goes great with this dish. This would be great to take on a camping trip or anywhere you need to bring a dish and you could double the recipe.

1 (15 ounce) can pork-n-beans, drained

1 (16 ounce) can chili beans, drained

1 (15 ounce) can pinto beans, drained

1 pound package smoked sausage or sausage or your choice, cut into chunks

1 onion, chopped

1/4 cup brown sugar

2 tablespoons Dijon mustard

2 tablespoons tomato ketchup

2 tablespoon molasses (I used sorghum. You could use anykind you like or even pancake syrup)

1 tablespoon Worcestershire sauce

few drops hot sauce

Drain beans and add to crockpot. Add remaining ingredients and mix well. Cook on low for 4 hours or high for 2 hours. Makes about 6 to 8 servings. Enjoy!

Filed under: Crockpot Three Bean Barbecue with Sausage | Tagged: barbecue, brunch, chili beans, cooking, crockpot, dinner, easy recipes, Entertaining, food, Onions, pinto beans, pork n beans, recipes, slow cooker, southern lady, three bean | 6 Comments »