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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the best coleslaw I have ever tasted! It goes wonderfully with the tomato pesto chicken and strawberry pecan dessert in my recipe box. Ingredients:
1 (8 ounce) package three-color (green and red cabbage and carrots) coleslaw blend |
3/4 cup prepared coleslaw dressing |
1 cup shredded cheddar-monterey jack cheese blend |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
2 tablespoons butter, softened |
3/4 cup dry bread crumbs |
1/4 cup shredded cheddar-monterey jack cheese blend |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Mix coleslaw mix with dressing, 1 cup Cheddar-Monterey Jack cheese blend, salt, and black pepper in a bowl; transfer to 2-quart baking dish. Mix butter, bread crumbs, and 1/4 cup Cheddar-Monterey Jack cheese blend together in a separate bowl until well combined; spread crumb mixture over coleslaw mixture.
3. Bake in the preheated oven until the coleslaw is golden brown and edges are bubbling, 15 to 20 minutes. Let stand 5 minutes before serving.
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