Cabbage Casserole
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Cabbage Casserole
Submitted by: Rhonda Rhodes
Location: Saratoga Springs, New York
1 head cabbage,shredded (about 12 cups)
1 onion, chopped
6 tbsp. butter, divided
1 10-3/4-ounce can cream of mushroom soup
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8 ounces american cheese, cubed
Salt to taste
Black pepper to taste
1/4 cup dry bread crumbs
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Cook cabbage in boiling salted water until tender; drain thoroughly. In a large skillet, saute onion in
5 tbsp. butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from
the heat. Stir in cabbage, salt, and pepper. Transfer to an ungreased 2-qt. baking dish. In a small skillet,
melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
Bake, uncovered, at 350 for 20-30 minutes or until heated through. Serves 6-8.
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