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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



1. PREHEAT OVEN TO 350°.
   
2. COOK CABBAGE IN BOILING SALTED WATER UNTIL TENDER, DRAIN THROOUGHLY.
   
3. IN A LARGE SKILLET, SAUTE ONION IN 5 TABLESPOONS BUTTER UNTIL TENDER.
   
4. ADD SOUP AND MIX WELL. ADD CHEESE, HEAT AND STIR UNTIL MELTED. REMOVE FROM HEAT.
   
5. STIR IN CABBAGE, SALT AND PEPPER.
   
6. 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.
   
7. BAKE UNCOVERED FOR 20 TO 30 MINUTES OR UNTIL HEATED THROUGH.
   
8. 6 TO 8 SERVINGS
   
9. SOURCE: DONNA HARRIS