Y’all Come Over!

Come on in and set a spell!  We’ll share some tea and stories!   

I have a new cookbook.  And boys howdy am I excited!  And the title is “Y’all Come Over”- I am in love.   This book owns me.  I have looked at each recipe, and fell totally head over heels in love.   The recipes are so “down home” and “so good” and “so easy” to prepare.
 photo (22)
See all the tab paper sticking out of the top?   These are my first choice picks to make first.   In fact, I made three of them this weekend.  And none were disappointing.  In fact, I made two of the same recipe (a veggie casserole) and took one to the church for an after-funeral luncheon.  😦   

Some of my peeps may see these under the tree.  Shhhhh! Don’t tell them!  It’s a secret!!!   

One I made that hubby loves is the Cabbage Casserole.   Now if you don’t like cabbage cooked in any shape, form, or fashion, you really need to try this.  It was amazing!   Once you try this version, there’s no going back!

Cabbage Casserole, from the “Y’all Come Over” cookbook

Casserole –

1 small cabbage, chopped

1 cup finely chopped onion

1/4 cup butter, melted

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup mayonnaise

1 (10.75 ounce) can cream of mushroom soup


1/4 cup butter, melted

1 cup shredded Cheddar cheese

1 1/2 cups crushed Ritz crackers (1 sleeve)

To make the casserole:  Preheat the oven to 350 degrees.  Place the chopped cabbage in a 3-quart baking dish.  Add the chopped onions, melted butter, salt, and black pepper.  In a small bowl mix together the mayonnaise and mushroom soup.  Spread over the cabbage mixture.  

To make the topping:  Stir together the melted butter, cheddar cheese, and crushed crackers in a small bowl.  Sprinkle the mixture over the cabbage.  Bake for 45 50 50 minutes or until the top is browned and the mixture is bubbly.   

Makes 6 to 8 servings.


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