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Cabbage Casserole
Ingredients:
1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 Tbs. butter, divided
1 can condensed cream of mushroom soup, undiluted
8 oz. process American cheese, cubed
Salt and pepper to taste
1/4 c. dry bread crumbs
1 large head cabbage, shredded (about 12 cups)
1 onion, chopped
6 Tbs. butter, divided
1 can condensed cream of mushroom soup, undiluted
8 oz. process American cheese, cubed
Salt and pepper to taste
1/4 c. dry bread crumbs
Directions:
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 Tbs. butter until tender. Add soup and mix well. Add cheese; cook and stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. Transfer to an ungreased 2 qt. baking dish. In a small skillet, melt the remaining butter and stir bread crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350 for 20-30 minutes or until heated through.
Makes 6-8 Servings
Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in 5 Tbs. butter until tender. Add soup and mix well. Add cheese; cook and stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. Transfer to an ungreased 2 qt. baking dish. In a small skillet, melt the remaining butter and stir bread crumbs in butter until lightly browned; sprinkle over casserole. Bake, uncovered, at 350 for 20-30 minutes or until heated through.
Makes 6-8 Servings
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