Cabbage-Carrot Casserole

Ingredients and Weight:

• 1 medium head of green cabbage, finely shredded, about 1 pound
• 1 pound carrots, peeled and sliced
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

20 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine the cabbage, carrots, onion, and celery.
3. In a separate bowl, whisk together the cream of celery soup, cream of mushroom soup, milk, Parmesan cheese, salt, and black pepper.
4. Pour the soup mixture over the vegetable mixture and stir to combine.
5. Pour the mixture into an 8x8 inch baking dish.
6. Bake for 30-35 minutes, or until the casserole is bubbly and the top is lightly browned.

Nutritional Information:

Per serving (1/8 of casserole):

• Calories: 150
• Fat: 5 grams
• Saturated Fat: 3 grams
• Cholesterol: 15 milligrams
• Sodium: 420 milligrams
• Carbohydrates: 25 grams
• Dietary Fiber: 5 grams
• Protein: 5 grams

Dish Characteristics:

• Warm and comforting
• Creamy and flavorful
• Packed with vegetables
• Perfect for a cold weather meal

User Comments:

• "This casserole is so easy to make and it's absolutely delicious. I love the combination of cabbage and carrots." - Sarah W.
• "My family raved about this casserole. It's now a regular dish in our rotation." - Mary S.
• "I made this for a potluck and it was a huge hit. Everyone loved it!" - John H.

Special Precautions and Tips:

• Be sure to shred the cabbage finely so that it cooks evenly.
• If you don't have cream of celery soup, you can use cream of chicken soup instead.
• To make the casserole ahead of time, prepare it as directed but do not bake. Cover and refrigerate for up to 24 hours. When ready to serve, bake as directed.