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Cabbage Casserole #4 #2

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  • 1 lg Head cabbage; shredded (about 12 cups)
  • 1 Onion; chopped
  • 6 tb Butter or margarine divided
  • 1 cn (10.75-oz) condensed cream of mushroom soup; undilated
  • 8 oz Process American cheese; cubed
  • Salt & pepper to taste
  • 1/4 c Dry bread crumbs


From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
Date: Mon, 15 Jul 1996 14:40:30 -0500 Cook cabbage in boiling salted water until tender; drain throughly. In a large skillet, saute onion in 5 tablspoons 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 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. 6-8 servings.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,