Potato-Cabbage Casserole

From BHG. Good with corned beef.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  lb  unpeeled potato, sliced
• 1⁄3 cup  chopped onion
• 2  tablespoons butter
• 8  cups  shredded cabbage
• 1 (10 3/4ounce) can  cream of mushroom soup, condensed
• 3⁄4 cup milk
• 1⁄2 cup  shredded cheddar cheese
• 1⁄2 teaspoon black pepper
• 1⁄4-1⁄2 teaspoon dried rosemary, crushed
• 1⁄8 teaspoon  garlic salt
• 1  cup  soft breadcrumbs
• 2  tablespoons butter, melted

Directions

1. Put potatoes in a large saucepan; add water to cover.
2. Bring to boiling; lower heat.
3. Cover and simmer about 10 minutes or just until tender; drain and set aside.
4. In a large saucepan, cook onion in 2 tablespoons butter over med heat until tender.
5. Add in cabbage; cover and cook about 5 minutes or just until cabbage wilts.
6. Stir in soup, milk, cheese, pepper, rosemary, and garlic salt.
7. Cook and stir until cheese melts; carefully stir in potatoes.
8. Transfer potato mixture to a lightly greased 2-quart casserole dish.
9. Combine breadcrumbs and 2 tablespoons melted butter; sprinkle over potatoes.
10. Bake, uncovered, at 350° for 30 minutes.