Cabbage Casserole

Miss Annie's Note:

A recipe from Amish country from Lovis Stoltzfus in Kinzers, PA . A good and satisfying side dish.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 head cabbage , shredded (about 12 cups)
• 1 can cream of mushroom soup , undiluted
• 1 onion , chopped
• 5 tablespoons butter or 5 tablespoons margarine , divided
• 6 ounces American cheese , cubed
• ¼ cup dry breadcrumbs
• salt (optional)
• pepper (optional)

Directions:

1. Cook cabbage in salted water until tender; drain thoroughly.
2. In a large skillet, sauté onion in 4 Tbsp.
3. of butter until tender.
4. Add soup and cheese, heat and stir until melted.
5. Stir in cabbage (salt& pepper if desired).
6. Transfer to an un-greased 2-quart baking dish.
7. In a small skillet, melt remaining 1 Tbsp.
8. butter; stir in breadcrumbs.
9. Brown lightly.
10. Remove from heat and sprinkle over casserole.
11. Bake uncovered at 350ºF.
12. for 20-30 minutes, or until heated through.

Reviews

[Lorac]

This should be named "Cabbage Haters Casserole" ! A scrumptious dish of cooked cabbage baked in a creamy mushroom cheese sauce topped with buttered bread crumbs. I cooked the cabbage until almost tender so that it was still bright green and sweet. The mushroom soup, onion and cheese added a savory flavor and the breadcrumbs a bit of crunchy texture. This was the perfect side dish for Miss Annie's - Mader's Hungarian Goulash (#29899).

[Baker*Chick]

Very good! I followed the recipe exactly. Thanks for sharing.

[Chef #202990]

This is fabulous! In true casserole spirit, I cleaned out my fridge and added a few grape tomatoes, some artichoke hearts and a little low fat sour cream to the cabbage. My cabbage-hating hubby loved it! I used a little less butter, reduced fat mush soup and skim cheese to make a great diet friendly version. Definitely a keeper!!!