Name: Crusty Crunchy Cheddar Cabbage Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1/2 cup, 10 serving(s)
Ingredients: 2 1/2 cups corn flakes, crushed; 1/2 cup butter, melted; 4 1/2 cups shredded cabbage; 1/4 cup chopped onion; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (10 3/4 ounce) can cream of mushroom soup; 1 cup milk; 1/2 cup mayonnaise (no substitutions); 2 cups shredded cheddar cheese

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Recipe by 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!

Ready In:: 55mins
Serves:
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ingredients

2 ¹⁄₂ cups corn flakes, crushed
¹⁄₂ cup butter, melted
4 ¹⁄₂ cups shredded cabbage
¹⁄₄ cup chopped onion
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
¹⁄₂ 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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review by Larawithoutau

10/10/2014

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!

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tweak by Larawithoutau

10/10/2014

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
review by cylee

11/2/2013

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!!!

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review by manuelpa13

7/22/2009

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!

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review by Chef susan from San

3/19/2009

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

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