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CLEAN OUT THE FRIDGE KIELBASA AND CABBAGE CASSEROLE

Ingredients

8 tablespoons butter, divided

1 large onion, thinly sliced into rings

8 cloves garlic, chopped

8 cups green cabbage, chopped into 1-2” pieces

2 teaspoons salt, divided

1 ½ teaspoons black pepper, divided

3 tablespoons olive oil

1-pound kielbasa links, sliced into ½” rings

8-ounces mushrooms, sliced

1 small yellow summer squash, sliced into ½” half moons

1 small zucchini squash, sliced into ½” half moons

1 cup parmesan cheese, shredded

2 cups cooked rice

4 cups baby spinach leaves, packed

2 tablespoons flour

1 cup milk

1 teaspoon Worcestershire sauce

1 tablespoon grainy mustard

½ cup Hellmann’s Light Mayonnaise

2 cups shredded cheddar cheese

1 cup panko breadcrumbs

Instructions

Preheat oven to 375 degrees.

Melt 6 tablespoons of the butter in a large deep skillet over medium high heat.  Cook the onions, garlic, and cabbage until they are soft and fragrant, about 6-8 minutes, stirring frequently.  Season with 1 teaspoon each of the salt and pepper.  Transfer to a large bowl and set aside.

Add the olive oil to the pan drippings and cook the kielbasa and mushrooms for 2-3 minutes until the kielbasa is lightly seared and mushrooms have released their moisture.  Add the yellow squash and zucchini and continue cooking, stirring frequently, until the squash is tender and lightly browned.  Add the parmesan, rice, spinach, and remaining salt and pepper.  Cook for 1 more minute, stirring, until the spinach is wilted.  Add the kielbasa mixture to the bowl with the cabbage.

Melt the remaining 2 tablespoons of butter in the pan drippings and add flour, whisking to combine.  Add the milk, Worcestershire, mustard, and mayonnaise to the pan and whisk to combine and cook for 1 minute as a rich sauce forms.  Add the sauce to the bowl with the cabbage and kielbasa mixture and toss everything to fully combine and incorporate.

Spray a 9” x 13” baking dish with non-stick spray and transfer the contents of the bowl to the pan, spreading everything in an even layer.  Top with the shredded cheddar and sprinkle the panko over the top.

Bake for 20 minutes until the cheese is melted and the casserole is lightly browned.

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