Carrot-Cabbage Casserole
A hearty baked casserole combining tender cabbage, carrots, and onions with creamy mushroom soup and a savory stuffing topping, perfect for comforting family dinners.
Ingredients
Instructions
- Toss the sliced cabbage, chopped onion, and shredded carrots together.
- In a separate bowl, combine the celery seed, cream of mushroom soup, sour cream, and horseradish.
- Fold the soup mixture into the vegetables until well coated.
- Spoon the mixture into a greased 9-inch square baking dish.
- Combine the herb stuffing mix with oleo (margarine or butter), then sprinkle over the top of the casserole.
- Bake at 350°F (175°C) for 35 to 40 minutes until heated through and golden on top.
Tips & Substitutions
For added flavor, consider mixing in some diced bell peppers or a dash of hot sauce to the vegetable mixture. If you prefer a creamier texture, you can substitute Greek yogurt for the sour cream. To reduce prep time, pre-shredded carrots can be used instead of fresh ones. This dish can also be customized with different types of cheese for a richer taste.
Serving Suggestions
This Carrot-Cabbage Casserole pairs beautifully with a simple green salad or roasted vegetables for a balanced meal. You can serve it alongside grilled chicken or fish for added protein. For a more hearty option, consider serving it with Potato Deutscher(Casserole) to complement the flavors and textures of the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions on medium heat for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Cabbage Casserole contains roughly 220 calories, with 6g protein, 38g carbohydrates, and 6g fat. It is an excellent source of vitamin A (65% of the Daily Value), dietary fiber (20% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 560mg per serving (24% 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 prepare the casserole a day in advance. Assemble it as directed, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I use instead of cream of mushroom soup?
If you're looking for a substitute for cream of mushroom soup, you can use a homemade white sauce with sautéed mushrooms or a can of cream of celery soup. Both options will add a creamy texture while offering a different flavor profile.
Is this casserole suitable for vegetarians?
Yes, this Carrot-Cabbage Casserole is suitable for vegetarians, making it a great option for those following vegetarian recipes. Just ensure that the cream of mushroom soup and any stuffing mix you use are free of meat products.
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).