Potato, cabbage, and irish bacon casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Non stick cooking spray | ||
| 6 | cups | Shredded green cabbage (about 3/4 lb) |
| 1 | large | Onion, chopped |
| ¼ | pounds | Slab bacon (Shannon traditional Irish brand if available) cut |
| Into 1/4 inch cubes | ||
| 2 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Leaf thyme |
| Salt and pepper | ||
| 1 | pounds | Boiling potatoes, pared and thinly sliced |
| ¾ | cup | Defatted chicken broth |
| 2 | ounces | (1/2 cup) shredded lowfat cheddar cheese |
Directions
Spray 3 quart casserole dish with cooking spray. Layer with ahlf of cabbage and onions, sprinkle with half of bacon. Sprinkle with half of parsley, thyme, and salt and pepper to taste. Arrange half of potatoes over. Repeat layers ending with potatoes. Pour chicken broth over, sprinkle with cheese. Cover. Bake in 350F oven for 45 minutes. Uncover, bake 15 more minutes or until top is brown. Serves 4. Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
Submitted By SHARON STEVENS On 10-22-95