CABBAGE CASSEROLE
List of Ingredients
- 1 LARGE HEAD OF CABBAGE, SHREDDED, ABOUT 12 CUPS
- 1 ONION CHOPPED
- 6 TABLESPOONS BUTTER OR MARGARINE, DIVIDED
- 10 3/4 OUNCE CAN CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
- 8 OUNCES CUBED PROCESSED WHITE AMERICAN CHEESE,
- SALT AND PEPPER TO TASTE
- 1/4 CUP DRY BREAD CRUMBS
Instructions
- PREHEAT OVEN TO 350°.
- COOK CABBAGE IN BOILING SALTED WATER UNTIL TENDER, DRAIN THROOUGHLY.
- IN A LARGE SKILLET, SAUTE ONION IN 5 TABLESPOONS BUTTER UNTIL TENDER.
- ADD SOUP AND MIX WELL. ADD CHEESE, HEAT AND STIR UNTIL MELTED. REMOVE FROM HEAT.
- STIR IN CABBAGE, SALT AND PEPPER.
- TRANSFER TO UNGREASED 2 QUART CASSEROLE DISH. IN A SMALL SKILLET, MELT REAMINING BUTTER. COOK AND STIR IN CRUMBS IN BUTTER AND SAUTE UNTIL LIGHTLY BROWNED, SPRINKLE OVER CASSEROLE.
- BAKE UNCOVERED FOR 20 TO 30 MINUTES OR UNTIL HEATED THROUGH.
- 6 TO 8 SERVINGS
- SOURCE: DONNA HARRIS
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