Potato, Cabbage & Bacon Casserole

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Potato, Cabbage & Bacon Casserole

Author: Keith Snow

Simple recipe with potato flakes and cabbage flavored with bacon. Very hearty indeed!

Ingredients

• 1 medium Savoy cabbage (approx. 2.5 pounds), cored and sliced
• 3-1/2 cups water
• 2 cups evaporated milk
• 6 tablespoons canned butter
• 1-1/4 teaspoons salt
• 2 teaspoons onion powder
• 1/4 teaspoon black pepper
• 2 tablespoons freeze-dried chives
• 4 cups potato flakes
• 2 cups freeze-dried cheddar cheese, divided
• 1/2 pound bacon
• A sprinkling of caraway seeds (optional)

Instructions

1. Core and slice Savoy cabbage.
2. Fry 1/2 pound of diced bacon. Keep leftover grease in the pan.
3. Add water to a saucepot, followed by evaporated milk, butter, salt, onion powder, and black pepper, and bring to a quick boil over medium-high heat.
4. Turn off heat, and mix in chives. Mix in potato flakes a bit at a time, then mix in half of the cheese.
5. Preheat oven to 350 degrees.
6. Place sliced cabbage in a pan with leftover bacon grease, and season with salt and pepper. Cover with lid and place over medium-high heat. Lift the lid to stir cabbage frequently while sauteing for about 20 minutes, or until cabbage is wilted, tender, and just beginning to brown.
7. Spread cooked cabbage in a casserole dish, sprinkle with caraway seeds if desired, top with potato mixture, and cover with remaining cheese.
8. Bake at 350 degrees for 20 minutes, and broil for 2 minutes to brown top slightly.