Cabbage And Noodle Casserole
Hearty cabbage and noodle casserole combines tender noodles, shredded cabbage, and savory cream of celery soup for a comforting, family-friendly dish with fresh vegetable flavors.
Ingredients
- 2 lb. noodles ⓘ
- 1 Tbsp. oil ⓘ
- 3 lb. cabbage, shredded
- 1 large onion, chopped ⓘ
- 1 medium onion, chopped
- 5 stalks celery, chopped ⓘ
- 1 1/2 large green peppers, chopped ⓘ
- additional oil
- pinch of sugar ⓘ
- salt and pepper to taste ⓘ
- garlic powder to taste ⓘ
- 3 cans (10 1/2 oz. each) condensed cream of celery soup ⓘ
- 3 cans (10 1/2 oz. each) generic condensed cream of celery soup ⓘ
Instructions
- In a large kettle, cook noodles in boiling salted water for 5 minutes, adding 1 tablespoon oil to the water.
- Turn off heat and let stand, covered, for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding cooked sausage or mushrooms to the casserole. You can substitute the cream of celery soup with homemade cream of mushroom soup for a different twist. If you're short on time, pre-chopped vegetables can save you prep time. This dish is hearty, making it a great option for gatherings or potlucks, much like Susan'S Broccoli Casserole.
Serving Suggestions
Serve the casserole warm with a side salad or crusty bread for a complete meal. It pairs beautifully with Parmesan Oven Potatoes for a comforting dinner. You might also enjoy it as a main dish on its own, or as a side alongside grilled meats or roasted vegetables.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil. Bake at 350°F (175°C) for 20-30 minutes or until heated through. You can also microwave individual portions on medium heat until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Cabbage And Noodle Casserole contains roughly 647 calories, with 15g protein, 86g carbohydrates, and 27g fat. It is an excellent source of vitamin C (106% of the Daily Value), iron (36% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2006mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Cover it tightly and refrigerate until you're ready to bake. This allows the flavors to meld together. Just remember to increase baking time if it's coming straight from the fridge.
Can I freeze the cabbage and noodle casserole?
Absolutely! You can freeze the uncooked casserole for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then aluminum foil. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
What can I use instead of noodles?
For a gluten-free option, substitute the noodles with spiralized zucchini or gluten-free pasta. You can also use quinoa or rice for a different texture. These alternatives will change the dish somewhat but will still hold the flavor well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).