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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From BHG. Good with corned beef. Ingredients:
1 lb unpeeled potato, sliced |
1/3 cup chopped onion |
2 tablespoons butter |
8 cups shredded cabbage |
1 (10 3/4 ounce) can cream of mushroom soup, condensed |
3/4 cup milk |
1/2 cup shredded cheddar cheese |
1/2 teaspoon black pepper |
1/4-1/2 teaspoon dried rosemary, crushed |
1/8 teaspoon garlic salt |
1 cup soft breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Put potatoes in a large saucepan; add water to cover.
2. Bring to boiling; lower heat.
3. Cover and simmer about 10 minutes or just until tender; drain and set aside.
4. In a large saucepan, cook onion in 2 tablespoons butter over med heat until tender.
5. Add in cabbage; cover and cook about 5 minutes or just until cabbage wilts.
6. Stir in soup, milk, cheese, pepper, rosemary, and garlic salt.
7. Cook and stir until cheese melts; carefully stir in potatoes.
8. Transfer potato mixture to a lightly greased 2-quart casserole dish.
9. Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over potatoes.
10. Bake, uncovered, at 350° for 30 minutes.
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