Crusty Crunchy Cheddar Cabbage Casserole

My home state (Wisconsin) lays claim to being the nation's largest producer of cheeses! Here's a recipe featuring two of my favorite foods: cheese and cabbage!

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

  • 2 12 cups corn flakes, crushed
  • 12 cup butter, melted
  • 4 12 cups shredded cabbage
  • 14 cup chopped onion
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup milk
  • 12 cup mayonnaise (no substitutions)
  • 2 cups shredded cheddar cheese

directions

  • Preheat oven to 350; grease a 13x9 pan, set aside.
  • Toss cornflakes & butter; sprinkle half into pan.
  • Layer cabbage, onion, salt & pepper.
  • In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining cornflake mixture.
  • Bake, uncovered for 45-50 minutes (golden brown).
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RECIPE MADE WITH LOVE BY

@Debber
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@Debber
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"My home state (Wisconsin) lays claim to being the nation's largest producer of cheeses! Here's a recipe featuring two of my favorite foods: cheese and cabbage!"
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  1. Larawithoutau
    I didn't have cream of mushroom soup, so I made a roux and went from there. I also added some cooked ground beef to make the meat eaters happy & lastly, I used plain crushed Ritz crackers in place of the corn flakes (which I also didn't have). So, as you can see, I made several substitutions because I didn't have things on hand but wanted to use the head of cabbage I had picked up, so I'm not going to rate it, but say that it was a very nice comfort food dish for this autumn weather. Thanks for sharing!
    Reply
  2. Larawithoutau
    I didn't have cream of mushroom soup, so I made a roux and went from there. I also added some cooked ground beef to make the meat eaters happy and lastly, I used plain crushed Ritz crackers in place of the corn flakes (which I also didn't have). So, as you can see, I made several substitutions because I didn't have things on hand but wanted to use the head of cabbage I had picked up, so I'm not going to rate it, but say that it was a very nice comfort food dish for this autumn weather. Thanks for sharing!
    Reply
  3. cylee
    I wasn't sure of this. But I had all the ingredients. Then I saw that although milk was listed in ingredients, it wasn't in the instructions...(this was my biggest struggle, as I try to follow recipes exact first time...).<br/>I mixed the milk with the soup and mayo (used Dukes...<3)<br/>I also ended up cooking the casserole a bit longer (about an hour), but it was fantastic!<br/>This will be a base from which I experiment...it is very, very good!!!
    Reply
  4. manuelpa13
    This recipe was given to me years ago by my neighbor who has since passed away. I couldn't find the original so you can imagine how thrilled I was to find it here. The only substitution I make is crackers for the corn flakes. I made this today with cabbage from my garden and had 2 family members ask me for the recipe. This brought back wonderful memories. Thanks so much!
    Reply
  5. Chef susan from San
    I made this last night it was excellent ! I left out the butter and corn flakes because I am on a low carb diet Will be making this often thank you
    Reply
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