- 1 head of cabbage, chopped into large chunks
- 2 cups diced potatoes
- 1 ½ cups carrots sliced in ¼ inch disks
- 16 oz. bag of wide egg noodles
- 16 oz. package of kielbasa or smoked sausage, sliced into half inch pieces
- 1- 12oz.can cream of chicken soup
- ¼ cup butter, cut into 4 pieces
- Salt and black pepper to taste
- Preheat oven to 400 degrees F.
- Prepare vegetables and meat.
- Bring a large pot of water to boiling, and cook noodles following package instructions, and drain, reserving 2 cups of hot pasta water.
- Spray inside of casserole dish with vegetable cooking spray or coat using one teaspoon of butter.
- In noodle pan, add all ingredients except butter. Stir.
- Dump into greased casserole dish and dot with the butter pieces.
- Cover with casserole lid or foil.
- Place casserole dish on center rack in oven and turn heat down to 375 degrees F.
- Bake for about 40 minutes, remove from oven, and let it rest on shelf about 10 minutes before serving.
No matter the time of year, a hearty casserole can provide many important food groups. Amish families are hard workers and an authentic Amish casserole fuels the busiest people. It also tastes wonderful. If one is blessed to have a garden, or a generous neighbor has one, get some fresh carrots, cabbage, and potatoes there. One might even share an extra dish as a thank you.
When preparing the cabbage, it can be difficult to remove the core. It is much denser than lettuce so the method of slamming the core end on a sturdy surface does not work with cabbages. Although it is quite fun to do with head lettuce, and the core is easily pulled out. With cabbage, first, remove the outer leaves and discard them. It may be easier to stand the cabbage on end so the core end is up. Using a large, sharp knife, such as a butcher knife or cleaver, cut the cabbage in large wedges from around the core, finishing by laying the core on its side and cutting the leafier top portion last. Discard the core. Chop the large chunks so the largest sections are in about 2 inch pieces. Rinse cabbage in a colander under cool running water. Place it into a large bowl big enough to accommodate the other vegetables as they are prepared.
Using a vegetable brush, scrub carrots to remove dirt and dark spots. The brush will also remove small, threadlike roots. If one wishes to use a vegetable paring knife to remove the outer portion of the carrots they may, or just slice them, discarding the tops and very bottom tip ends. A crinkle vegetable cutter will make a nice wavy, visible texture and allow cooking juices to get into the nooks better. If children may be dining on this dish, the carrots may be halved to help prevent possible choking hazards. Place the cut up carrots into the cabbage bowl.
Bring a large pan of water to a boil on high heat on the stove top. If desired, add 1/8 teaspoon of salt. Add noodles to the pan and stir briefly to keep them from sticking. Reduce heat, but allow it to keep boiling. A little trick to help prevent boil over is to lay a wooden spoon across the top of the pot. Hearing the sizzle of water on a hot burner and trying to clean it up to finish cooking a meal is a lesson most cooks learn the hard way early in their kitchen life. Boil the noodles until they are cooked to al dente, meaning just slightly stiff. They will finish cooking in the oven.
While the noodles are boiling, thoroughly wash and scrub whole potatoes using a vegetable brush. Dice potatoes into 1 inch chunks. For added texture, leave the skins on. Using the whole vegetable will insure the most vitamins, minerals, and add extra fiber. Doing the vegetable and noodle steps in this order will prevent the white inner potato from turning brown. It does not hurt them, but a nice light potato is more appealing. Add the potatoes to the cabbage and carrots. One may also cover the potatoes, carrots, and cabbage with cool water to stop the potatoes from changing. Dump the water off before finishing the recipe.