Pasta and Cabbage Casserole
1 pound spaghetti noodles, cooked al dente 3 cups shredded frozen hash browns, thawed 1 lb. sausage (or 3 chicken breasts, cooked and cubed) 2 Tbl. olive oil 1 bag of shredded cabbage slaw (or 1/2 head cabbage, shredded) 1 large onion, chopped 3 cloves of garlic, minced 1 cup (or can) of chicken broth 4 Tbl. butter 2 cups Parmigiano Reggiano Cheese, shredded 1 cup sharp cheddar, shredded (Want more color? Add broccoli to the recipe. Yum!)
Brown sausage in skillet and drain. Add olive oil to the pan and stir in onion, garlic and cabbage, cooking until tender (about 10 minutes). Add chicken broth and heat through.
In large bowl, combine cooked noodles, hash browns, butter, 1 cup cheddar, 1 cup Parmigiano Reggiano, and cabbage/sausage mixture and mix well. Turn into a 9 x 13 pan and bake at 350 degrees for 25 minutes. Add the last cup of Parmigiano Reggiano cheese to the top and bake for 5 more minutes.