Cabbage Potato Chip Casserole
Indulge in comfort food bliss with this Cabbage Potato Chip Casserole, a creative twist on traditional casseroles that’s perfect for family dinners or potlucks. This recipe pairs tender, blanched green cabbage with a creamy, cheddar-laced sauce infused with garlic, onion, and a hint of Dijon mustard for a flavor-packed base. The real showstopper? A crisp, golden topping of melted cheddar and crushed potato chips that adds irresistible crunch and savory flair. Ready in just an hour, this easy-to-make casserole strikes a perfect balance between hearty and creamy, with a satisfying salty finish. Garnish with a sprinkle of fresh parsley for a vibrant touch, and enjoy this casserole as a unique side dish or stand-alone main. It's a must-try comfort food that transforms humble ingredients into something extraordinary!
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Recipe Information
Ingredients
- 1 medium head green cabbage
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups, crushed potato chips
- 2 tablespoons, chopped (optional, for garnish) parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Slice the cabbage into thin strips, removing the core. Bring a large pot of water to a boil and blanch the cabbage for 2-3 minutes, then drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk while whisking to create a smooth sauce. Cook until the mixture thickens, about 3 minutes.
Stir in the sour cream, shredded cheddar cheese (reserving 1/2 cup for topping), dijon mustard, salt, and pepper. Mix until the cheese has melted and the sauce is smooth.
Combine the cabbage with the cheese sauce in the skillet, making sure the cabbage is well coated. Transfer the mixture to the prepared baking dish.
Sprinkle the reserved cheddar cheese evenly over the top of the casserole, followed by the crushed potato chips.
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.6 g | 152% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 39.8 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2028 mg | 156% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
