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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Even people who don't like cabbage have enjoyed this recipe! Really tasty and different.We have made this with coleslaw mix,(in the greens section of your market) to save time with shredding the cabbage! It is really a quick and easy casserole...great tasting, and versatile! We have added different things to it, changing it often. (example: cubed ham, green peppers, tuna, etc)Very inexpensive meal.Great for a change of veggie! Ingredients:
1 head of cabbage (thinly sliced, about 12 cups) |
6 tablespoons butter, divided |
1 large onion, chopped |
1 (10 ounce) can cream of mushroom soup (undiluted) |
8 ounces american cheese (cubed) |
1/4 cup milk |
1/4 cup breadcrumbs |
salt & pepper, to taste |
Directions:
1. Place cabbage in saucepan with one-inch of water.
2. Bring to a boil.
3. Reduce heat.
4. Cover and simmer 3-5 minutes, or till crisp tender.
5. Drain and set aside, the cabbage.
6. In a large skillet, melt 5 tablespoons of butter.
7. Saute onions until tender.
8. Add the soup, undiluted, and mix well.
9. Add the cheese, heating and stirring until melted.
10. Remove from the heat and stir in cabbage.
11. Add salt and pepper.
12. Transfer to ungreased 2 quart Casserole Dish.
13. In a small skillet, melt remaining tablespoon of butter.
14. Add Bread crumbs, cook till lightly browned.
15. Put crumbs on top of casserole ingredients.
16. Bake uncovered at 350° for 20-30 minutes.
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